1red chilli, deseeded and finely chopped, OR a good pinch of dried chilli flakes
1tbsp finely chopped rosemary
150gquick-cook polenta
100gstrong Cheddar or well-flavoured, hard goat’s cheese, grated
Seasalt and freshly ground black pepper
Forthe sauce
2tbsp olive oil
3spring onions, chopped
1garlic clove, crushed
140g/5ozcherry tomatoes, halved
3fresh basil leaves, chopped
1slice prosciutto, chopped
40g/1½ozmozzarella chopped
2large handfuls spinach
Method:-
To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes – don’t let the garlic colour. Add the rosemary and remove from the heat.
Pour 800ml water into a saucepan and bring to the boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4–5 minutes, stirring often, and then remove from the heat.
Stir in the garlic, chilli and rosemary mixture, and then add the grated cheese and a generous amount of salt and pepper. Mix well.
Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.
When the polenta is cool and firm, cut into slices or wedges. Heat the remaining 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2–3 minutes each side, until they have a light, golden brown crust.
