Griddled polenta
Bring the water or chicken stock up to a boil in a large saucepan and add the salt.
Add the polenta and reduce the heat to a very gentle simmer. Constantly stir the polenta until it thickens and absorbs all the stock. Remove from the heat and pour into a baking tray lined with lightly oiled cling film.
Spread the polenta evenly using a spatula or palette knife. Allow to cool and set.
When ready to grill, invert the polenta onto a clean chopping board and slice your desired shape with a sharp knife. Brush the polenta with olive oil and grill on a very hot griddle pan on both sides until golden and lined.
Preheat the oven to 200°C.
Split the bella tomatoes in the middle and place in a very hot oven with a drizzle of olive oil and some One for All. Roast in the oven until lightly charred.
About 10 minutes. To serve top the griddled polenta with 2 slices of prosciutto, some tomatoes on the side, a drizzle of olive oil and another grinding of One For All. Serves 6.
Wine suggestions
Griddled polenta with prosciutto and split roma tomatoes and NoMU One for All: Dalla Cia Sauvignon Blanc 2006 – The easy drinking gooseberry & lime flavours make this a trademark food-friendly wine.
Ingredients
- griddled polenta
- 350 g quick cook polenta
- 1.75 litres water or good
- quality chicken stock
- 1 tsp NoMU Just Salt
- with prosciutto and split roma tomatoes
- 12 slices of prosciutto
- 18 bella tomatoes
- Good grindings of NoMU One for All
- Drizzles of extra virgin olive oil
- NoMU Just Pepper
