Polenta cake with anything goes salad

Equipment

• 1 Casserole dish (1-2L)
• 1 Small saucepan
• 1 Saucepan
• 1 Whisk
• 1 Grill or chargrill pan
• 1 Frypan
• 1 Bowl
• 1 Small screw-top jar

Instructions

1. You can use leftover polenta from another meal or make it fresh as described. Butter a 1-2L round casserole dish.
2. Place eggs in a small saucepan of water, bring to the boil and cook for 3 minutes for a runny yolk. Drain and when eggs are cool enough to handle, peel and halve.
3. To make the polenta, bring the stock to the boil in a saucepan. Slowly add polenta, whisking until all is added. Bring back to the boil, reduce heat to low and stir constantly for a further 8-10 minutes or until the polenta is cooked (the texture of mashed potato).
4. Remove from heat and stir in parmesan. Pour polenta into the prepared casserole dish and smooth the top. Leave to cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
5. Turn the chilled polenta cake onto a board and brush with olive oil. Heat a grill or chargrill pan to high heat. Brush oil over the polenta and cook for about 8-10 minutes on each side until crisp and heated through.
6. Remove the grilled polenta to a plate and cut into wedges. For extra crispiness, cook the wedges in a frypan for about 2 minutes each side until crisp.
7. Combine avocado, peas, lettuce and prosciutto pieces in a bowl.
8. To make the dressing, place vinegar, oil, salt and pepper to taste in a small screw-top jar and shake to combine. Pour over the salad and toss well.
9. Serve polenta wedges topped with half a soft-boiled egg and a pile of salad.