Polenta and prosciutto salad with tomato and treviso
4 cup(s), (1 litre), reduced-salt
1 cup(s), (170g)
200 g, (grape)
1 small, (treviso), quarterd lengthways
2 cup(s), (50g)
prosciutto fat trimmed
100 g, thinly sliced, fat trimmed
shaved parmesan cheese
- 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.
- 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.
- 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.
- 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.