Polenta and prosciutto salad with tomato and treviso
9
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
From the juicy tomatoes and peppery rocket to the grilled golden polenta, every mouthful of this simple dish promises a feast of flavours.
Ingredients
Chicken stock
4 cup(s), (1 litre), reduced-salt
Polenta
1 cup(s), (170g)
Olive oil
1 tbs
Tomato(es)
200 g, (grape)
Radicchio
1 small, (treviso), quarterd lengthways
Rocket
2 cup(s), (50g)
Prosciutto fat trimmed
100 g, thinly sliced, fat trimmed
Balsamic vinegar
1½ tbs
Shaved parmesan cheese
2 tbs
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.
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