Food & Cooking Recipes Appetizers Polenta Squares with Prosciutto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print