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.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 12 Servings|
|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 %|
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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.
Calories per serving: 177
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