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Grilled Polenta with Gorgonzola and Prosciutto

Recipe by Tobie Puttock

  • 250g polenta
  • 1.2L water
  • Sea salt
  • 100g butter, at room temperature
  • Extra virgin olive oil
  • 100g gorgonzola, at room temperature
  • 8 thin slices Prosciutto di San Daniele
  • 120g freshly grated parmesan
  1. Bring the water to the boil in a heavy based pot. Add a good pinch of salt. Lower to a simmer and pour in the polenta in one slow, steady stream while stirring with a wooden spoon. When the polenta starts to boil, reduce the heat as low as possible.
  2. Cook the polenta, stirring from time to time, for 30-40 minutes. Once very thick, transfer the polenta to a rectangular heatproof container and allow to cool to room temperature. Once cooled, place into the fridge for at least an hour.
  3. Once the polenta is cold and set, turn it out onto a chopping board. Slice the polenta into any shape you like, my go-to is long triangles.
  4. Brush the polenta on both sides with olive oil and place onto a very hot grill or barbecue for 3 minutes each side.
  5. Arrange the polenta between the serving plates with the gorgonzola on top and then drape over the prosciutto. Finish with parmesan cheese.

Serves 4

Watch Tobie make it here.

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