In a large saucepan fry the onion, chilli, garlic and shallot in olive oil until cooked.
Add the vegetable stock to the fried vegetables and bring the liquid to the boil.
In the meantime cut the corn from the cobs and add it to the boiling stock.
Add salt to the stock and gradually sprinkle the polenta into the saucepan.
Stir the polenta continuously over a medium heat for 15 minutes. It will thicken and look like it is cooked before this time but if you don't cook it for the full time it will be heavy and grainy.
Reduce the heat to low and cover the saucepan. Allow the polenta to cook for a further 5 minutes.
Turn off the heat and let the polenta stand covered for another 5 minutes.
Once the polenta is cool enough to handle (can be the following day), form the mixture into balls. With the help of an egg ring or cookie cutter press into burger patty shapes.
The burgers can be fried in olive oil ready to make the polenta stack or refrigerated for later use.
Polenta Stack
Cut the eggplant in 1 1/2cm slices and bake in an oven at 180 degrees with a little olive oil, turning when they start to turn golden.
Use a potato peeler to cut strips from a sweet potato.
Heat oil and fry the sweet potato strips until they are golden.
Drain and reserve until need.
Fry the polenta burgers gently over a low heat until warmed through and crispy on the outside.
On the serving plates drizzle some balsamic vinegar.
Place the cooked polenta burger on the balsamic vinegar.
Add a slice of the eggplant to the polenta.
Spread 1 tablespoon of roasted capsicum slices over the eggplant.
Add the rocket and basil leaves to the stack followed by the chilli relish and slices of avocado.