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


  • 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


  • 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
  • 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.


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