Grilled Polenta with Sage, Ham and Melted Fontina Cheese

Ingredients:

9 oz (250 g) or ½ x 500g pack ready cooked polenta (you buy it in one block)
6 sage leaves
6 slices Parma ham (85 g pack)
3 oz (75 g) Fontina or Gruyère cheese, cut into 6 slices
1 tablespoon olive oil
salt and freshly milled black pepper
Pre-heat the grill to its highest setting for 10 minutes.

Method :

First of all measure the olive oil into a saucer. Now cut the polenta into six ½ inch (1 cm) slices and arrange these on the baking sheet, side by side. Then brush each piece with olive oil, season generously with salt and freshly milled black pepper.

If you're cooking for two they can be joined into threes; if not leave a gap in between each one, then place the baking sheet under the grill about 4 inches (10 cm) below the heat source. Time it for about 3 minutes.

Next loosely roll up the pieces of Parma ham and when the 3 minutes is up place a rolled-up piece of ham on top of each polenta slice. Next place a slice of cheese on top of the Parma ham and finally dip the sage leaves into the remaining olive oil and lay on them on top of the cheese.

Now pop the baking sheet back under the grill and give it another 3-4 minutes or until the cheese is bubbling and turning golden and the sage leaves are crisp.

Serve immediately with some warm ciabatta bread.