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Polento Squares with Proscuitto

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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

Details

Servings 12

Preparation

Step 1

(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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