Name: Party Polenta Crostini
Ingredients: 1 pk Polenta; 200 g Parmesan cheese; freshly grated; Olive oil for brushing; 3 Plum tomatoes; skinned, seeded and; ; diced; 1 Garlic clove; peeled and finely; ; chopped; 6 Fresh basil leaves; roughly torn; 4 tb Extra virgin olive oil; Flaked sea salt and freshly ground black; ; pepper; 350 g Mixed vegetables; such as courgettes,; ; peppers and; ; aubergine,; Trimmed; 1 ts Fresh thyme leaves; 1 tb Balsamic vinegar; 75 g Dolcelatte cheese; sliced; 6 Thin slices Parma ham; each halved

The more you know Him, the better you know Him, the more confident you become, the more secure your joy is… Joy is related to your knowledge of God: little knowledge, little joy; much knowledge, much joy. The more you know of God's glorious truth, of God's great covenants and promises, of God's plans, of God's faithfulness, of God's power, the more joy you experience in life… Our joy is connected to the goodness of the Lord. And the more you understand His grace and mercy and goodness, the more stable your joy becomes, no matter what circumstances may come.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Vegetables	Sami	Food networ, Food4	4	servings

INGREDIENTS

1	pk	Polenta
200	g	Parmesan cheese; freshly grated
		Olive oil for brushing
3		Plum tomatoes; skinned, seeded and
		; diced
1		Garlic clove; peeled and finely
		; chopped
6		Fresh basil leaves; roughly torn
4	tb	Extra virgin olive oil
		Flaked sea salt and freshly ground black
		; pepper
350	g	Mixed vegetables; such as courgettes,
		; peppers and
		; aubergine,
		Trimmed
1	ts	Fresh thyme leaves
1	tb	Balsamic vinegar
75	g	Dolcelatte cheese; sliced
6		Thin slices Parma ham; each halved

INSTRUCTIONS

TOPPINGS
First prepare the polenta following the instructions on the packet.
Beat the Parmesan cheese into the polenta. Spread the polenta in a large
baking tray to make a layer about 2.5cm thick. Leave to cool.
Meanwhile, make the toppings. For the tomatoes al crudo, place the tomatoes
in a bowl and stir in the garlic, basil and 2 tablespoons of the oil.
Season well with salt and freshly ground black pepper.
For the marinated grilled vegetables, thinly slice the mixed vegetables
into long strips. Heat a griddle until smoking, then add the remaining oil
and place the vegetables on the griddle. Cook for 3-4 minutes on each side
until golden brown. Transfer to a bowl and season with salt, freshly ground
black pepper and the thyme leaves. Add the balsamic vinegar.
Once the polenta is cool and solid, cut it into thick, long fingers.
Preheat the grill to hot. Brush the polenta fingers with olive oil and
place on a foil-lined grill pan. Toast the polenta under the grill for 2
minutes on each side until golden brown and crisp.
Top one third of the polenta fingers with the dolcelatte cheese and
ruffled-up Parma ham. Grill for a further 2 minutes until the cheese is
melted and bubbling.
Top another third of the polenta fingers with the tomatoes al crudo, and
the remainder with the mixed grilled vegetables. Serve the polenta crostini
on a large platter or wooden boards.
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