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| Rosemary and semi-dried tomato polenta |
Serves 4
Rosemary and semi-dried tomato polenta ingredients: 3 cups (750) gluten-free vegetables stock. 150g instant polenta. 2 tbs grated parmesan. 2 tbs rosemary leaves, chopped, plus extra leaves to serve. 2 tbs thyme leaves, chopped. 280g jar semi-dried tomatoes in oil, drained, oil reserved. 350g green beans, blanched, refreshed. 375g heirloom or cherry tomatoes, halved. 1 tbs extra virgin olive oil. 12 thin prosciutto slices
Methods of cooking
To make the rosemary and semi-dried tomato polenta Place stock in a pan and bring to the boil over medium heat. Add polenta in a slow, steady stream, whisking constantly, then reduce heat to low and cook, stirring for 5 minutes or until thickened. Stir in cheese, herbs and 1/2 tsp salt, then pour into a shallow, baking paper-lined baking dish. Push semi-dried tomatoes into the top and chill for at least 2 hours or until firm. Preheat oven to 180C. Warm polenta in the oven for 6-8 minutes, then cut into fingers. Toss beans with cherry tomatoes and olive oil, then season. Scatter polenta with extra rosemary and drizzle with 1 tbs semi-dried tomato oil. Serve with prosciutto and bean salad. By then, the rosemary and semi-dried tomato polenta is done
Per serve: 1525kJ (365 cal), fat 14.9g (saturated 3.3g), protein 18.0g, carb 36.4g, fiber 5.0g, chol 3.0mg, sodium 1736mg
