Yield: 15 servings
- 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
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.
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.
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.