Caponata
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Polenta & prosciutto chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 18
Skip to ingredients
- 250g ready-made block of polenta
- 90g pack prosciutto
- 1 tbsp olive oil
- 25g parmesan
- tomato ketchupto serve (optional)
Nutrition: per chip
- kcal32
- fat2g
- saturates1g
- carbs2g
- sugars0g
- fibre0g
- protein2g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
step 2
Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.
