Ingredients

Steps

• Heat vegetable oil in a large heavy-bottomed pan until a breadcrumb sizzles.
• Drop spoonfuls of cooked polenta into the hot oil and deep-fry until golden.
• Remove polenta with a slotted spoon and drain on kitchen paper.
• Heat olive oil, garlic, and spring onions in a separate pan for two minutes.
• Add cherry tomatoes, basil, and prosciutto and cook for five minutes.
• Stir in mozzarella and spinach until the spinach has wilted.
• Serve the polenta on a warmed plate with the sauce poured over.