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Name: Polenta Squares with Prosciutto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 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 clove Garlic finely chopped; Freshly ground pepper; 6 ounces taleggio cheese cut into 1/2 inch cubes (48 pieces); Fresh marjoram sprigs for garnish

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INGREDIENTS

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 clove Garlic ; finely chopped
Freshly ground pepper
6 ounces taleggio cheese ; cut into 1/2 inch cubes (48 pieces)
Fresh marjoram sprigs ; for garnish

Servings

INSTRUCTIONS

1. Bring 7 cups of water to boil in a large saucepan. Add 4 tsp 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, about 5 minutes. Stir into polenta. Season with salt and pepper, if desired.

3. Pour polenta mixture into a 9x13 baking pan. Smooth with a dampened spatula. Let cool at least 1 hour.

4. If not serving immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight)

5. Trim 1/4 inch from all sides of polenta. Cut 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.

NOTES

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Polenta Squares with Prosciutto

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 clove Garlic finely chopped
 Freshly ground pepper
6 ounces taleggio cheese cut into 1/2 inch cubes (48 pieces)
 Fresh marjoram sprigs for garnish

3. Pour polenta mixture into a 9x13 baking pan. Smooth with a dampened spatula. Let cool at least 1 hour.

4. If not serving immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight)

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 12 Servings

Calories: 177
Calories from Fat: 78 (44%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.2g
Cholesterol 8.5mg		3 %
Sodium 101.1mg		3 %
Potassium 65.8mg		2 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 20.3g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 177

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