Polenta al Forno with Braised White Beans and Crispy Prosciutto

Preheat oven to 375 deg F (190 deg C).

Bring 450ml salted water to a boil, whisk in polenta, reduce heat to low and cook for 10-12 minutes until creamy and smooth. Spread into a small baking dish.

In a small skillet, sauté the minced onion and garlic in olive oil until translucent and fragrant. Add the pre-soaked/boiled white beans, seasoning generously with fresh rosemary and black pepper.

Arrange the prosciutto slices over the polenta and top with the bean mixture.

Bake for 15 minutes until the edges of the polenta are firm and the prosciutto is crisp and slightly curled.

Serve hot, garnished with a drizzle of fresh olive oil and extra rosemary. The contrast of the creamy cornmeal against the salty, crispy cured ham provides a deeply satisfying savory start to the day.