what you need
3 cups (750ml) chicken stock
1 cup (250ml) milk
1 cup instant polenta
50g unsalted butter
3 cups (750ml) chicken stock
1 cup (250ml) milk
1 cup instant polenta
50g unsalted butter
6 slices proscuitto
1 tbs olive oil, plus extra to drizzle
1 red and 1 yellow capsicum, roasted, seeds removed, sliced
1/2 cup small black olives
2 cups wild rocket leaves
Balsamic vinegar, to drizzle
1 tbs olive oil, plus extra to drizzle
1 red and 1 yellow capsicum, roasted, seeds removed, sliced
1/2 cup small black olives
2 cups wild rocket leaves
Balsamic vinegar, to drizzle
what to do
Place the chicken stock in a large saucepan with 2 cups (500ml) water.
Bring to the boil over medium heat, then reduce heat to very low. Slowly add the milk, then the polenta, whisking continuously. Cook, stirring constantly, for 5 minutes, then add the butter and season with salt and pepper.
Pour the mixture into a 20cm x 30cm shallow baking tray. Allow to cool, then place in the fridge for about 1 hour until firm.
Place a chargrill pan over very high heat or heat a BBQ. Cut the polenta into 6 triangles, wrap with the proscuitto and use the tablespoon of oil to lightly brush both sides. Chargrill for 3 minutes each side until charred and crisp.
Place the chicken stock in a large saucepan with 2 cups (500ml) water.
Bring to the boil over medium heat, then reduce heat to very low. Slowly add the milk, then the polenta, whisking continuously. Cook, stirring constantly, for 5 minutes, then add the butter and season with salt and pepper.
Pour the mixture into a 20cm x 30cm shallow baking tray. Allow to cool, then place in the fridge for about 1 hour until firm.
Place a chargrill pan over very high heat or heat a BBQ. Cut the polenta into 6 triangles, wrap with the proscuitto and use the tablespoon of oil to lightly brush both sides. Chargrill for 3 minutes each side until charred and crisp.
To serve, place a wedge of grilled polenta on each plate, top with slices of roasted capsicum, a few olives and some leaves. Drizzle with extra olive oil and a little balsamic vinegar.
