Grilled Polenta with Bocconcini and Pesto

15 servings

Ingredients

1 cup chicken stock
1 cup milk
1 cup DDP yellow corn meal
Salt and pepper for taste
1/2 cup finely grated parmesan
1 Tbsp butter
Bocconcini, sliced (or fresh mozzarella)
Prosciutto strips
Basil pesto
DDP dried cranberries for garnish

Preparation

Polenta:

Spray a 24 x 30cm slice pan with olive oil to grease
Pour polenta into the pan
Set aside until cold and set for about an hour

Pesto:

Bring chicken stock and milk to the boil in a large saucepan
Pour in yellow corn meal, whisk with a wooden spoon constantly
Reduce heat to low
Stir for 2 minutes or until thick
Stir in finely grated Parmesan and butter
Salt and pepper for taste

Cooking Instructions

Preheat the grill
Spray the grill with olive oil to grease
Use a 5.5cm round pastry cutter to cut 15 discs from the polenta
Place on the heated grill for 8 minutes or until you have a nice grill mark
Top each with a slice of bocconcini, a folded strip of prosciutto and a teaspoon of basil pesto and garnish with dried cranberries.