Grilled Polenta with Bocconcini and Pesto

• 1 cup chicken stock
• 1 cup milk
• 1 cup DDP yellow corn meal
• Salt and pepper for taste
• 1/2 cup finely grated parmesan
• 1 Tbsp butter
• Bocconcini, sliced (or fresh mozzarella)
• Prosciutto strips
• Basil pesto
• DDP dried cranberries for garnish

Polenta:

• Spray a 24 x 30cm slice pan with olive oil to grease
• Pour polenta into the pan
• Set aside until cold and set for about an hour

Pesto:

• Bring chicken stock and milk to the boil in a large saucepan
• Pour in yellow corn meal, whisk with a wooden spoon constantly
• Reduce heat to low
• Stir for 2 minutes or until thick
• Stir in finely grated Parmesan and butter
• Salt and pepper for taste

• Preheat the grill
• Spray the grill with olive oil to grease
• Use a 5.5cm round pastry cutter to cut 15 discs from the polenta
• Place on the heated grill for 8 minutes or until you have a nice grill mark
• Top each with a slice of bocconcini, a folded strip of prosciutto and a teaspoon of basil pesto and garnish with dried cranberries.