Polenta is something you will always find in a deli, but might not know what to do with it. It makes a great pizza- style base for tasty deli ingredients – try adding other toppings, such as olives, anchovies and capers.
Ingredients
- 1 litre vegetable stock
- 250g instant polenta
- 50g freshly grated Parmesan or Grana Padano
- 200g mozzarella, cut into pieces
- 300g cherry tomatoes, halved
- 8 SunBlush tomatoes
- 12 thin slices of prosciutto
- Small handful fresh basil leaves
- 2 tsp chilli oil (optional)
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring the stock to a simmer. Slowly add the polenta, stirring well until you have a smooth, thick mixture (about 2 minutes). Stir in the Parmesan or Grana Padano and pour onto a 20cm x 30cm non-stick baking tray. Spread and leave to set for a few minutes.
- 2. Bake in the oven for 15 minutes, until beginning to turn golden.
- 3. Scatter over the mozzarella and cherry tomatoes and return to the oven for 5-8 minutes, until the cheese melts and the tomatoes soften.
- 4. Arrange the SunBlush tomatoes and prosciutto on top. Garnish with the basil leaves, a drizzle of chilli oil, if using, and a good grinding of black pepper.
Nutritional info
Per serving: 527kcals, 21.8g fat (10.8g saturated), 29.9g protein, 51.9g carbs, 5g sugar, 2.8g salt
Wine Recommendation
A soft, juicy Pinot Noir or Valpolicella will marry happily with the tomatoes in this dish.