a knob of butter
several dollops of mascarpone cheese
4 small chicken breasts
a glug of oil
2 tbsp of runny honey
8 rashers of proscuitto
a handful of sun blush tomatos, roughly chopped
1. Boil in a pan with the butter and season it well with salt and pepper. Pour the polenta into the milk whilst continuously whisking until you have the consistency of mashed potato, then stir in a dollop or two of the mascarpone.
3. Heat the oil in a frying pan and brown the chicken pieces before moving to a plate. Drizzle the chicken with honey and squeeze over the lemon juice. Wrap the pieces with proscuitto and place on a baking tray. Bake for 15 minutes.
4. Slice the aubergine and toss in oil, salt and pepper, before cooking on a griddle for a few minutes on each side. Keep the griddle hot and cut the polenta into 10cm squares, then grill until hot. Place the aubergine slices onto the plate and cover with the polenta. Top with two chicken wrapped pieces and dot blobs of mascarpone over the food and scatter some sun-blushed tomatoes too.