Best Polenta Prosciutto Chips Recipes

Polenta Squares with Prosciutto image

Yield makes 48

Number Of Ingredients 8

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
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

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 image

Provided by Martha Stewart

Yield Makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

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.