Polenta with Capocollo, Robiola, and Ramps
This irresistible recipe for polenta with capocollo, robiola, and ramps comes courtesy of chef Mario Batali.
The Martha Stewart Show, May Spring 2007
- 1 cup quick-cooking polenta or fine cornmeal
- 2 tablespoons fresh thyme, leaves
- 1 tablespoon honey
- 24 slices capocollo, sliced paper thin (about 8 ounces)
- 1 1/2 cups (about 12 ounces) aged robiola cheese
- 3 tablespoons extra-virgin olive oil
- 20 ramps, trimmed, rinsed, and patted dry
- Bring 5 cups water to a boil in a 4-quart saucepan over medium-high heat. Add polenta in a thin stream, stirring constantly; lower heat to a simmer. Add thyme and honey, and cook, stirring, until polenta is thick, 5 to 7 minutes.
- Pour polenta into a 10-by-15-inch baking sheet and smooth the top with the back of a spoon or spatula; let cool completely.
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.
- Invert polenta onto a cutting board and cut into six 5-by-9-inch rectangles. Cut each rectangle in half lengthwise. Place 1 piece of polenta in prepared baking dish. Top with 1 slice capocollo, followed by 2 tablespoons robiola cheese. Repeat process in baking dish with remaining ingredients, slightly overlapping polenta.
- Transfer baking sheet to oven and bake until heated through and golden brown on top, about 20 minutes.
- Meanwhile, in a 10-inch skillet, heat olive oil over high heat until smoking. Add ramps and cook, stirring, until softened, 2 to 3 minutes. Keep warm until ready to use.
- Remove baking dish from oven. Transfer each portion to a serving plate. Divide ramps evenly among the 4 plates. Serve immediately.
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