Polenta, tomato and prosciutto bake

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring the stock to a simmer. Slowly add the polenta, stirring well until you have a smooth, thick mixture (about 2 minutes). Stir in the Parmesan or Grana Padano and pour onto a 20cm x 30cm non-stick baking tray. Spread and leave to set for a few minutes.
2. Bake in the oven for 15 minutes, until beginning to turn golden.
3. Scatter over the mozzarella and cherry tomatoes and return to the oven for 5-8 minutes, until the cheese melts and the tomatoes soften.
4. Arrange the SunBlush tomatoes and prosciutto on top. Garnish with the basil leaves, a drizzle of chilli oil, if using, and a good grinding of black pepper.