Recipe

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.

  • 45 mins cooking
  • Serves 4
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Ingredients

Polenta chips with prosciutto roast tomatoes
  • 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

Polenta chips with prosciutto roast tomatoes
  • 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.

Notes

Polenta can be made to the end of step 2 two days ahead. SERVING SUGGESTION Serve with wood-fired or Italian-style bread.