Polenta Squares with Prosciutto

Name: Polenta Squares with Prosciutto
Ingredients: Coarse salt; 2 cups yellow cornmeal; 2 teaspoons extra-virgin olive oil, plus more for pan; 6 slices prosciutto, cut into ¼-inch pieces; 1 garlic clove, finely chopped; Freshly ground pepper; 6 ounces Taleggio cheese, cut into ½-inch cubes (48 pieces); Fresh marjoram sprigs, for garnish

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

12

Yield:

48

Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.

Ingredients

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for pan
6 slices prosciutto, cut into ¼-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into ½-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Directions

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.