19 May 2015 Savoury
Lightly grease a 22 x 30cm Swiss roll tin with oil and line with parchment paper.
Toast the pine nuts in a dry pan for a few minutes until golden. Then blitz in a mini blender until fine.
Bring the stock to the boil in a large, wide pan. Stir in the polenta, along with the ground pine nuts, sage, 50g of the Parmesan and a little salt and pepper. While continuing to stir, cook for 2 minutes until the polenta has thickened and softened.
Immediately pour the mixture into the prepared tin, smooth it out evenly, cover with parchment paper and leave to cool. Then pop in the fridge for at least 4 hours or overnight until set firm.
Preheat the oven to 200C (180 fan / Gas Mark 6). Turn the set polenta out onto a board and cut lengthways into 10 x 2cm wide strips. Cut each strip into 3 x 10cm length chips. Put them back in the tray and carefully toss with the oil, remaining Parmesan and a good grind of pepper.
Cut the prosciutto strips in half down their length and wrap one piece around each chip. Arrange them on a large baking tray and bake for 25-30 minutes, turning half way through, until crisp and golden.
Serve at once with your favourite sauce for dipping.
Photo © Carol Dunne
Sunflower oil for greasing
50g pine nuts
1L vegetable or chicken stock
250g instant polenta
2 tbsp finely chopped fresh sage
75g finely grated Parmesan
2 tbsp olive oil
15 slices of prosciutto
Basil pesto, aioli or spiced tomato or red pepper relish, to serve
Sea salt and freshly ground black pepper