Polenta Stacks with Avocado Cream

 Total time: 15 minutes
    A thin layer of polenta, covered with a creamy avocado and goat cheese spread, paper thin tomatoes, and a bit of Prosciutto and olives: a simple 'stack' for summer.

 Ingredients:

• 2 tbs + 1 tsp polenta
• 1/2 cup (4oz, 120ml) chicken stock
• 4 tbs soft, ripe avocado 
• 2 tbs soft goat cheese  
• 4 basil leaves
• 1 tomato
• 1 slice Prosciutto 
• 6 Greek olives

 Instructions:

• The Polenta:
• Heat chicken stock to boiling in a small saucepan. 
• Stir in polenta and cook, 5 minutes, stirring, until very thick. 
• Lightly oil 2 dishes with flat bottoms, about 3" in diameter. 
• Spoon the polenta in, flatten it and allow to cool completely.
• The Avocado Cream:
• Mash the avocado and goat cheese together with a fork until well combined and creamy.
• The rest:
• Slice tomato paper thin. 
• Shred the Prosciutto.
• Pit and slice the olives.
• To assemble:
• Remove the polenta circles and put on 2 plates. 
• Divide the avocado cream and spread to the edges of each polenta circle. 
• Lay the basil leaves on the avocado cream. 
• Top with the tomato slices in an overlapping circle. 
• Add the Prosciutto and olives. 
• Garnish with anything leftover.....  Serve.

Note:  Leave the unused portion or half of avocado in the skin.  Sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate.  Use within 2 days.