For the polenta, combine the vegetable stock, milk, butter and 1 chopped clove of garlic in a pot over medium heat. Bring it up to a boil, add the polenta and turn the heat down to low. Cook for 10-15 minutes until smooth and cooked through. Season to taste.
For the toppings, heat 1 Tbsp of olive oil in a large pan over medium heat. Add the Quorn Pieces and sauté until golden and tender, 12 minutes.
Remove the Quorn Pieces with a slotted spoon; add the zucchinis to the pan and sauté, 2 minutes. Combine the zucchinis with the Quorn Pieces, peas, spring onions and chopped mint. Season it to taste.
For the chive oil, combine the remaining olive oil and garlic with the apple cider vinegar, chives and chilli and blend until smooth. Season it to taste.
Top each serving of polenta with some of the Quorn Pieces and zucchini mixture, baby spinach, ricotta and pistachios. Drizzle the chive oil on top and add a few mint leaves, if preferred.
TIP: For a more decadent and creamier polenta, replace the milk with cream or coconut cream instead.