Lentil Polenta Squares with Pesto & Prosciutto – Lentils.org

Ingredients

• ¼ cup (60 mL) finely minced shallots
• 4 cups (1 L) vegetable or chicken stock
• 1 cup (250 mL) fine cornmeal
• 1 cup (250 mL) cooked green lentils
• ½ cup (125 mL) grated Parmesan
• to taste, salt and ground black pepper
• ¼ cup (60 mL) prepared pesto
• 12 prosciutto slices, cut into thirds
• 20 cherry tomatoes, halved
• ¼ cup (60 mL) toasted sunflower seeds
• 2 Tbsp (30 mL) balsamic reduction (optional)