Courgette and pecorino polenta cakes

Serves 2-3 Starters and mains

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Method

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

Bring 500ml water to the boil with a pinch of salt in a medium saucepan. Stir the
water with a wooden spoon and immediately pour in the polenta. Turn the heat to medium-low and stir continuously (take care as it can bubble up and splutter) for4-5 minutes until there are no lumps and it’s almost too thick to carry on stirring.

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 for 10-15 minutes, or until the mixture is cool enough to handle.

Divide the polenta into 6 portions (around 100g each) and shape into cakes around 2cm thick. Set on a plate and leave to cool completely (or, if not using at once, chill for up to 48 hours).

Preheat your oven to 200C/ 400F/Gas 6 and line a large baking tray with baking parchment.

Lightly brush the polenta cakes all over with 1tbsp oil and arrange on half the lined tray, then bake for 10 minutes.

Take the tray out of the oven.

Arrange the tomatoes and thyme around the polenta cakes, drizzle with the remaining 1tbsp oil, season and bake for a final 10 minutes – the tomatoes should just be collapsing and the cakes should be just golden.

Serve 2-3 cakes per person with the tomatoes, ham and rocket, spooning over any extra juices from the tomatoes, and shaving over a little more cheese