Polenta, tomato and prosciutto bake

Name: Polenta, tomato and prosciutto bake
Yield: Serves 4
Cuisine: Italian recipes
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)

Easy
April 2008

Serves 4
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

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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

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.
Bake in the oven for 15 minutes, until beginning to turn golden.
Scatter over the mozzarella and cherry tomatoes and return to the oven for 5-8 minutes, until the cheese melts and the tomatoes soften.
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.

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