Recipe Sections
22
125g instant polenta
35g grated parmesan
2 bunches asparagus cut into 6 cm lengths and blanched.
10 pieces prosciutto, cut in half lengthways
220g haloumi
1 packet of quail breasts
1.To make the polenta bring ¾ litre water and a pinch of salt to the boil in a saucepan and gradually rain in the polenta stirring continuously over a medium heat for approx 15 mins until the mixture becomes really thick. Add the parmesan and white pepper and season if neccessary.
2.Spoon the mix into an oiled 15cm square tin and smooth over the top, cover with plastic wrap and chill.
3.Take the quail from the packet and pan fry lightly for 2 minutes on each side.
4.Cut the haloumi into approx 2x5cm pieces.
5.Remove the polenta from the fridge and cut into rectangles approx 2cm x 5.5cm.
6.Top each piece of polenta with the haloumi, a quail breast or if too big then cut in half, an asparagus piece and wrap the whole thing in a piece of prosciutto.
7.Roast at 180C for approx 8-10 minutes or until the haloumi is starting to crisp around the edges.
8.Serve hot