Parmesan Polenta Steaks with Tomato Basil Salad and Crispy Prosciutto

Ingredients

• For the polenta
• 2 cups water or chicken stock
• 1 cup heavy cream
• 1 cup polenta
• 2 teaspoons chopped fresh thyme
• 1/2 cup freshly grated Parmesan
• 1 tablespoon butter
• For the topping
• 4 slices prosciutto
• 3 medium tomatoes, preferably heirloom, seeded and chopped
• ¼ lb fresh mozzarella or boccacini, roughly shredded or chopped
• 2 ears corn, kernels removed (optional)
• 1 small summer squash, quartered and thinly sliced (optional)
• 3 tablespoons julienned basil
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt

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