Polenta and prosciutto salad with tomato and treviso

Instructions

1. Line a 26cm x 16cm baking dish with baking paper. Bring stock to the boil in a large saucepan over medium-high heat. Add polenta in a slow steady stream, stirring constantly. Reduce heat to medium. Cook, stirring constantly, for 3 minutes. Pour into prepared dish and smooth the surface. Cover and refrigerate for 1–2 hours or until set. Cut into 8 wedges.
2. Preheat oven to 140°C or 120°C fan-forced. Preheat a chargrill or barbecue over medium-high heat. Brush both sides of polenta wedges with half the oil. Cook for 4–5 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm.
3. Gently toss tomatoes and treviso with remaining oil. Cook tomatoes, stirring occasionally, for 2–3 minute or until just starting to soften. Transfer to a plate. Cook treviso for 1–2 minutes each side or until just tender.
4. Place polenta, treviso, tomatoes and rocket on serving plates. Top polenta with prosciutto and sprinkle rocket with vinegar and parmesan. Serve seasoned with salt and freshly ground black pepper.