Name: Polenta chips with prosciutto roast tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 cup (750ml) salt-reduced chicken stock; 3/4 cup (125g) instant polenta; 1 cup (80g) finely grated parmesan; 500 gram (1 pound) cherry truss tomatoes; 2 tablespoon olive oil; 4 slice proscuitto (60); 1 sprig fresh rosemary; 1 cup (180g) ligurian olives

Polenta chips with prosciutto roast tomatoes

Polenta is the bread of northern Italy, particularly around Venice. One of nature's 'good' carbohydrates, it is extremely versatile; for this recipe it can be kept refrigerated and fried just when required.

Serves 4

Cook

45M

Ingredients

3 cup (750ml) salt-reduced chicken stock

3/4 cup (125g) instant polenta

1 cup (80g) finely grated parmesan

500 gram (1 pound) cherry truss tomatoes

2 tablespoon olive oil

4 slice proscuitto (60)

1 sprig fresh rosemary

1 cup (180g) ligurian olives

Method

1.Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.

2.Bring stock to the boil in a medium saucepan; gradually stir in polenta. Reduce heat; cook, stirring, 10 minutes or until polenta thickens. Remove from heat; stir in half the parmesan. Season to taste. Spread polenta in pan. Refrigerate 3 hours or overnight.

3.Preheat oven to 220°C/425°F. Line two oven trays with baking paper.

4.Remove polenta from pan; cut into 20 thick chips. Place chips on a tray; sprinkle with remaining parmesan, turn to coat. Bake 30 minutes or until golden and crisp.

5.Meanwhile, place tomatoes on other tray, drizzle with half the oil; season. Roast in oven for last 7 minutes of polenta chip cooking time.

6.Heat remaining oil in a large frying pan over medium heat; cook prosciutto and rosemary, turning, until prosciutto is golden and crisp. Drain on paper towel.

7.Arrange polenta chips, prosciutto and tomatoes on a platter; top with rosemary and serve with olives.