Recipe - Party Polenta Crostini

1 pack Polenta
200 g Parmesan cheese; freshly
grated
Olive oil for brushing

TOPPINGS
3 Plum tomatoes; skinned,
seeded and
; minced
1 Garlic clove; peeled and
finely
; chopped
6 Fresh basil leaves; roughly
torn
4 tablespoon Extra virgin olive oil
Flaked sea salt and freshly
ground black
; pepper
350 g Mixed vegetables; such as
courgettes,
; peppers and
; aubergine,
Trimmed
1 teaspoon Fresh thyme leaves
1 tablespoon Balsamic vinegar
75 g Dolcelatte cheese; cut or sliced up
6 Thin slices Parma ham; each
halved

First prepare the polenta following the instructions on the packet.

Beat the Parmesan cheese into the polenta. Spread the polenta in a large
baking tray to make a layer about 2.5cm thick. Leave to cool.

Meanwhile, make the toppings. For the tomatoes al crudo, place the tomatoes
in a bowl and stir in the garlic, basil and 2 tablespoons of the oil.
Season well with salt and freshly ground black pepper.

For the marinated grilled vegetables, thinly slice the mixed vegetables
into long strips. Heat a griddle until smoking, then add the remaining oil
and place the vegetables on the griddle. Cook for 34 minutes on each side
until golden brown. Transfer to a bowl and season with salt, freshly ground
black pepper and the thyme leaves. Add the balsamic vinegar.

Once the polenta is cool and solid, cut it into thick, long fingers.
Preheat the grill to hot. Brush the polenta fingers with olive oil and
place on a foillined grill pan. Toast the polenta under the grill for 2
minutes on each side until golden brown and crisp.

Top one third of the polenta fingers with the dolcelatte cheese and
ruffledup Parma ham. Grill for a further 2 minutes until the cheese is
melted and bubbling.

Top another third of the polenta fingers with the tomatoes al crudo, and
the remainder with the mixed grilled vegetables. Serve the polenta crostini
on a large platter or wooden boards.

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