150g prosciutto slices
1 Tbsp olive oil
1 brown onion, finely chopped
1 small celeriac, trimmed, peeled, cut into 2cm cubes
2 cloves garlic, crushed
700g bottle passata
4 cups chicken stock
250g of ready to serve polenta *see cook’s tip below
Olive oil cooking spray, for greasing
60g provolone piccante cheese, cut into very thin slices
Freshly ground pepper, to season
400g of lentils, drained, rinsed
1 bunch kale, trimmed, shredded
Basil leaves to serve
Preheat oven to 200C. Put 6 slices of the prosciutto on an oven tray and bake for 10 minutes or until crisp. Break into pieces and set aside. Thinly slice remaining prosciutto.
Heat oil in a large deep saucepan over medium heat. Add onion, celeriac, uncooked prosciutto and garlic. Cook, stirring occasionally, for 10 minutes or until celeriac is softened. Add passata and stock and bring to the boil. Simmer for 15 minutes for until vegetables are soft.
Meanwhile, heat a chargrill pan over medium-high heat. Cut polenta into 1cm-thick slices. Spray 1 side of 4 slices with oil and arrange on a chopping board, oiled-side down.
Top polenta with slices of cheese. Finish each stack with a slice of polenta, spray with oil and season with pepper. Grill polenta stacks for 6 minutes, turning halfway through, or until charred and cheese is melted.
Add lentils to soup and cook for 3 minutes or until heated through. Add kale and cook for 1 minute or until wilted. Ladle soup into bowls and top with crispy prosciutto and basil. With polenta-provolone toasts.