POLENTA SQUARES WITH PROSCIUTTO
Yield makes 48
Number Of Ingredients 8
Steps:
- Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
- Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.
- Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
- If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
- Trim 1/4 inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1 1/2 minutes. Garnish with marjoram sprigs.
POLENTA SQUARES WITH PROSCIUTTO
Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 48
Number Of Ingredients 8
Steps:
- Bring 7 cups water to a 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.
- 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, about 5 minutes; stir into polenta. Season with salt and pepper, if desired.
- Pour polenta mixture into a 9-by-13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
- If not serving polenta immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight).
- 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 pan with oil; heat under broiler 30 seconds. In batches, broil squares in pan, 2 minutes. Place cheese on each square; season with pepper. Broil until cheese is melted, about 1 1/2 minutes. Garnish with herb sprigs.
POLENTA CRUMBED SCHNITZELS WITH PROSCIUTTO AND SAGE
Another Donna Hay recipe with a change in ingredients to suit our tastes and what was available in our freezer.
Provided by The Normans
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Press two sage leaves onto each steak and wrap the steak with a slice of prosciutto. Dust in flour, dip in egg and coat with polenta.
- Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
- Serve with your favourite accompaniments.
Nutrition Facts : Calories 640.6, Fat 27.6, SaturatedFat 10.2, Cholesterol 239, Sodium 168.8, Carbohydrate 47.1, Fiber 4.5, Sugar 0.5, Protein 49.5
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