Polenta e Prosciutto con Pomodori Arrostiti

Bring 350ml of water to a boil in a small saucepan, whisk in the polenta slowly to avoid lumps, and cook over low heat for 8-10 minutes until thick and creamy, stirring frequently.

While the polenta cooks, heat the olive oil in a small skillet over medium-high heat. Add the grape tomatoes and minced shallots. Sauté until the tomatoes begin to blister and pop, releasing their juices, about 5-7 minutes. Season with a pinch of salt and fresh oregano.

Drape the thin ribbons of prosciutto over the warm, creamy polenta in a wide bowl, allowing the residual heat to gently soften the fat.

Top with the blistered tomatoes and shallots, spooning the pan juices over the meat.

Finish with a final crack of black pepper and serve immediately while the contrast between the hot grain, sweet tomatoes, and salty ham is at its peak.