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Parmesan polenta with prosciutto, fig and rocket
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your dinner with gourmet polenta topped with peppery rocket, savory prosciutto, and sweet, juicy figs.
Ingredients:
  • 750ml chicken stock
  • 260g polenta
  • 80ml cream
  • 70g parmesan
  • 60ml olive oil
  • 20g parmesan
  • 1 bunch rocket, trimmed
  • 8 slices prosciutto
  • 4 ripe figs, halved
  • 30.00 ml balsamic vinegar
  • Shaved parmesan, to serve
Instructions:
  • Prepare a 15cm square cake pan by greasing and lining the base and sides. In a medium saucepan set over high heat, bring the chicken stock to a boil. Slowly pour in the polenta while stirring constantly. Lower the heat to low and cook for 5 minutes, stirring until the polenta is tender and the mixture thickens. Remove from heat and stir in the cream and grated parmesan. Pour the mixture into the prepared pan, smooth the surface, and place in the freezer for 30 minutes until firm.
  • Preheat your oven to 200°C. Line an oven tray with baking paper. Transfer the polenta to a clean work surface and cut it into triangles. Arrange the triangles on the lined tray, brush them with a little oil, sprinkle with shaved parmesan, and bake for about 10 minutes until golden.
  • Arrange the polenta, arugula, prosciutto, and figs on plates. Drizzle with vinegar and remaining oil, then sprinkle with shaved Parmesan before serving.

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