enEnglish

Grilled Polenta with Bocconcini and Pesto

Yield: 15 servings Ingredients 1 cup chicken stock 1 cup milk 1 cup DDP yellow corn meal Salt and pepper for taste 1/2 cup finely

Ingredients

  • 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

Preparation

 
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

Cooking Instructions

  • 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.

Other RECIPES

Add a pop of color and cheer to your holiday baking with these delightful shortbread cookies. Made with rich, buttery dough and studded with glazed cherries and candied citrus peel, each bite offers a perfect balance of sweetness and zest. A beautiful addition to any cookie platter—and a guaranteed crowd-pleaser for the season.
Buttery, delicate shortbread with a zesty holiday twist! This delightful recipe pairs the rich, melt-in-your-mouth texture of classic shortbread with bright, flavorful bursts of candied lemon and orange peel. The citrus adds a refreshing balance to the sweetness, making each bite feel light, festive, and full of cheer. Perfect for gifting, entertaining, or adding a colorful touch to your holiday cookie tray.
Celebrate the season with this festive Christmas Loaf—rich, buttery, and filled with vibrant red and green cherries, crunchy walnuts, and a hint of vanilla and almond. Moist and flavorful with every slice, it’s perfect for holiday gatherings, gifting, or enjoying with a cozy cup of tea.
Yield 750 ml, about 2 – 3 servings. Ingredients: 1 banana 1 cup blueberries, fresh or frozen, can substitute with any kind of berries 1
Yield: Serves 6 Ingredients: Your favourite fresh fruit, peeled, pitted, cubed and puree 3 cups low fat Greek style yogurt 1 cup Dan-D Pak Fruity
Yield: Makes 6 servings (serving size: 1 parfait) Ingredients 4  cups  plain fat-free Greek-style yogurt (or strained yogurt) 1  tsp  vanilla extract 2  tbsp DDP honey
Yield: 8 scones Ingredients: 2 cups all-purpose flour 1/3 cup DDP cornmeal 1/3 cup granulated white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2
Yield: about 25 cookies Ingredients: 1/3 cup (35g) DDPK dried cranberries, chopped 1/3 cup (35g) DDPK sliced almonds, chopped 1/2 cup (100g) all purpose flour
Ingredients: 20 fresh strawberries 200g of Dan-D-Pak™ dark chocolate chips 50g of Dan-D-Pak™ fine or shredded coconut 50g of Dan-D-Pak™ chopped slivered almonds Directions: Melt
Yield: 24 cookies For Butterscotch sauce: Ingredients: 2 cups granulated sugar 2/3 cup cream 2/3 cup water 1/8 tsp cream of tartar 6 tbsp butter,