the Ingredients
For the Polenta Base:
Special Equipment
Instructions
- Make the Polenta: Bring the stock or water to the boil, then slowly whisk in the polenta. Cook over low heat, stirring regularly, until thick and smooth (around 3–5 minutes for instant polenta). Stir in the butter, season to taste, and mix until glossy.
- Set and Chill: Pour the hot polenta into a lightly oiled tray to a depth of around 2 cm. Leave to cool completely, then refrigerate until firm (about 1 hour). Once set, cut into wedges or rectangles.
- Prepare the barbecue for direct heat, approx. 180-230°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes. Heat a Slate Grill, or griddle over medium-high heat, brushing lightly generously with oil.
- Fry the polenta pieces for 4-5 minutes per side until golden and crisp.
- Top each polenta chip with a slice of Fontina and a slice of prosciutto. place the basting dome over the top and griddle for 1–2 minutes until the cheese melts and the prosciutto turns lightly translucent.
- Remove from the griddle and onto a serving plate or dish. Drizzle lightly with truffle oil, scatter with toasted chestnut crumbs, and finish with thyme leaves and chopped parsley or chives.
- Serve immediately while the Fontina is molten and the polenta crisp — a comforting Northern Italian-inspired small plate with a balance of savoury, creamy, and nutty flavours.
IN THE KITCHEN:
AT THE GRILL:
To Serve:
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