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Ingredients
- 750ml milk
- 200g polenta
- Salt
- Pepper
- 120g butter
- 4 rabbit legs, about 250g each
- 4 large slices prosciutto
- 4 sprigs rosemary
- 12 sprigs thyme
- Vegetable oil
Method
Pre-heat oven to 180C. Bring milk to the boil in a saucepan. Whisk in polenta in a steady stream and cook over a low heat, stirring continuously for 40 minutes. Season with salt and pepper. Place rosemary and thyme sprigs on top of rabbit legs and wrap with prosciutto. Heat a baking tray in the oven. Heat a little vegetable oil in a frying pan, season legs and brown on both sides. Place on a hot baking tray, add 100g butter and bake for 15 minutes. Turn legs halfway through cooking. Remove from the oven, cover with foil and rest in a warm place for 10 minutes. Stir remaining butter through polenta and serve with rabbit legs on top.
