Heat the butter in a pan and fry the onion, garlic and aubergine for 3 minutes.
Stir in the sun-dried tomatoes and olives and set aside.
Place water and stock in a pan and bring to the boil.
Pour in polenta, stirring constantly.
Reduce heat to simmer and cook, stirring constantly, for 15 - 20 minutes or until thick and creamy.
Season well with salt and pepper and add the reserved onion mixture, cream, parsley, Tussers and cheddar cheeses.
Stir until well combined.
Pour the mixture into a prepared dish.
Smooth surface with the back of a spoon and allow to set at room temperate.
When ready to serve, cut into rounds or wedges.
Brush both sides of the polenta slices with oil and place on a hot griddle pan or under a grill for 2 - 3 minutes per side.
Serve with oven roasted tomatoes and a balsamic glaze.