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Polenta Kebabs (Kabobs)

ingredients

serves 4
175 g (6 oz) instant polenta
750 ml (1 pint 7 fl oz) scant 3 1/4 cups water
2 tbsp fresh thyme, stalks removed
8 slices Parma ham (prosciutto) (about 75 g (2 3/4 oz)
1 tbsp olive oil
salt and pepper
fresh green salad, to serve

method

1. Cook the polenta, using 750 ml (1 pint 7 fl oz) 3 1/4 cups of water to 175 g (6 oz) polenta, stirring occasionally, for 30 - 35 minutes. Alternatively, follow the instructions on the packet.

2. Add the fresh thyme to the polenta mixture and season to taste with salt and pepper.

3. Spread out the polenta, about 2.5 cm/ 1 inch thick, on to a board. Set aside to cool.

4. Using a sharp knife, cut the cooled polenta into 2.5 cm (1 inch) cubes.

5. Cut the Parma ham (prosciutto) slices 3 into 2 pieces lengthways. Wrap the Parma ham (prosciutto) around the polenta cubes.

6. Thread the Parma ham (prosciutto) wrapped polenta cubes on to skewers.

7. Brush the kebabs (kabobs) with a little oil and cook under a preheated grill (broiler), turning frequently, for 7 - 8 minutes. Alternatively, barbecue (grill) the kebabs (kabobs) until golden. Transfer to serving plates and serve with a salad.

Try flavouring the polenta with chopped oregano, basil or marjoram instead of the thyme, if you prefer. You should use 3 tablespoons of chopped herbs to every 350 g (12 oz) instant polenta.

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