Polenta, tomato and prosciutto bake

Polenta, tomato and prosciutto bake

Use polenta as a gluten-free base for pizza toppings in this simple polenta bake recipe. Top with prosciutto and tomato, or keep it veggie.

Polenta, tomato and prosciutto bake

Versatile polenta also makes a great alternative to potato chips. Yes, really!

  • Serves icon Serves 4
  • Time icon Takes 15 min to make and about 20 min in the oven

Use polenta as a gluten-free base for pizza toppings in this simple polenta bake recipe. Top with prosciutto and tomato, or keep it veggie.

Versatile polenta also makes a great alternative to potato chips. Yes, really!

Nutrition: per serving

Calories
527kcals
Fat
21.8g (10.8g saturated)
Protein
29.9g
Carbohydrates
51.9g (5g sugar)
Salt
2.8g

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)
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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.

Nutrition

Calories
527kcals
Fat
21.8g (10.8g saturated)
Protein
29.9g
Carbohydrates
51.9g (5g sugar)
Salt
2.8g

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