Courgette and pecorino polenta cakes with vine-roasted tomatoes and dry-cured ham

Preparation

1. Method

   Step 1

   Heat the butter and 1tbsp of the oil in a large frying pan over a medium heat and, when it is foaming, add the courgette and garlic. Season with salt and pepper and fry, stirring regularly, for about 15 minutes until the courgette slices have collapsed and turned golden. Splash in a little lemon juice and set aside.

   Step 2

   Bring 500ml water to the boil with a pinch of salt in a medium saucepan. Stir the water with a wooden spoon and pour in the polenta. Turn the heat to medium low and stir continuously (take care as it can bubble up and splutter) for 4-5 minutes until there are no lumps and it’s almost too thick to carry on stirring.

   Step 3

   Tip into the pan with the courgette, add the Pecorino, season with black pepper and stir until completely combined and the cheese has melted. Spread out in the pan with the spoon and leave to cool for 10-15 minutes, or until you can comfortably touch it with your hands.

   Step 4

   Divide the polenta into 6 portions (about 100g each) and shape into cakes about 2cm thick. Leave to cool (or chill for up to 48 hours).

   Step 5

   Preheat the oven to 200˚C/fan oven 180˚C/mark 6 and line a large baking tray with baking parchment. Lightly brush the polenta cakes all over with 1tbsp of the oil and arrange on half of the lined tray, then roast for 10 minutes. Take the tray out of the oven.

   Step 6

   Arrange the tomatoes and thyme around the polenta cakes, drizzle with 1tbsp oil, season with salt and pepper, and roast for 10 minutes – the tomatoes should just be collapsing and the cakes golden. Serve 2-3 cakes per person with the tomatoes, ham and rocket, spooning over any extra juices from the tomatoes and scattering over a little grated Pecorino.