Lentil Polenta Squares with Pesto & Prosciutto

Directions

1. Heat oil in a medium size pot and add shallots. Sauté until golden. Add stock and bring to a boil. Slowly whisk in cornmeal. Cook polenta 10 minutes while whisking continuously. Stir in cooked lentils and cook for another 2-3 minutes. Stir in grated parmesan and season with salt and pepper.
2. Line a large baking sheet with parchment paper. Pour polenta onto the lined baking tray and spread evenly using a spatula. The layer should be ¼ inch thick and it does not need to spread to the rim. Chill at least 1 hour in the fridge or overnight. Preheat the oven to 375˚F (190˚C).
3. Once the polenta is ready, transfer from the baking try to a large cutting board. Cut into small squares and transfer the squares to a lined baking tray. Bake in oven for 10 minutes or until golden. Turn the broiler on for a greater golden finish.
4. Place a small dollop of pesto onto each square, then follow with a small slice of folded prosciutto, tomato, and sunflower seeds. Drizzle with balsamic and serve immediately.