Bring the vegetable soup to a boil with 600 ml of water, add a little salt.
Mix in the semolina with a whisk and cook at low temperature for 15 minutes, stirring constantly.
Pour the polenta on a baking tray and spread it to a rectangle of 40 x 25 cm, let it cool.
Cut the polenta into 12 triangles and fry in the remaining oil for 2-3 minutes on one side until crispy, then place on a tray.
Finely grate the Parmesan and sprinkle a little of it on the polenta. Spread the vegetables over the polenta, sprinkle with remaining Parmesan and grill on broiler function for 2 – 3 minutes.
Pepper to taste and serve garnished with basil.
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