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 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.
DOUBLE CORN POLENTA WITH PROSCIUTTO
Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.
Provided by GrammaMikki
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
- Gradually whisk in polenta until well incorporated.
- Reduce heat to medium low and simmer until thickened, 3-5 minutes.
- Remove from heat and stir in the butter, parmesan cheese and prosciutto.
Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
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