Prosciutto e Pomodorini su Polenta Crostini

Bring 120ml of water to a boil in a small saucepan, whisk in the polenta, and cook for 5 minutes until thickened and pulling away from the sides of the pan. Spread onto a small plate to cool and firm up into a disc.

Once firm, cut the polenta into bite-sized squares and sear in a dry non-stick skillet over medium-high heat until the edges are golden brown and crisp.

In a small bowl, toss the halved grape tomatoes with minced raw garlic and fresh oregano.

To assemble, top each crisp polenta square with a small, ruffled piece of prosciutto and a spoonful of the seasoned tomato mixture.

Serve immediately while the polenta is warm and the prosciutto is cool.