Polento Squares with Proscuitto

Polento Squares with Proscuitto
Polento Squares with Proscuitto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings (48 pieces)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Coarse salt

  • 2

    cups yellow cornmeal

  • 2

    teaspoons extra-virgin olive oil, plus more for the pan.

  • 6

    slices prosciutto. cut into 1/4 inch pieces

  • 1

    garlic clove, finely chopped

  • fresh ground pepper

  • 6

    ounces Taleggio cheese cut into 1/2 inch cubes (48)

  • Fresh marjoram sprigs for garnish

Directions

(1) Bring 7 cups of water to boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add cornmeal a little at a time. Reduce heat to medium low; cook, stirring frequently with a wooden spoon, until polenta pulls away from sides of pan and is very thick, about 25 minutes. (2) Heat oil in a medium skillet over medium-low heat until hot but not smoking. Add prosciutto and garlic. Cook, stirring, until prosciutto is slightly crisp, aout 5 minutes, stir into polenta. Season with salt and pepper if desired. (3) Pour polenta mixture into a 9 by 13 inch baking pan; smooth with dampened spatula. Let cool for at least one hour. (If not serving immediately, cover with plastic wrap and refrigerate until ready to use (or overnight). (4) Trim 1/4 inch from all sides of polenta. Cut polenta into 48 squares. Preheat broiler with rack 5 inches from heat. Lightly brush a metal baking sheet with oil; heat under broiler for 30 seconds. In batches, broil squares in pan, 2 minutes. Place cheese on each square, season with pepper, and return to broiler until cheese is melted ( about 1 1/2 minutes) Garnish with herbs sprigs and serve.

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