Medaglioni Di Polenta E Prosciutto Al Forno – Baked Polenta Medallions With Ham.


2 cups polenta
3 cups water
3 cups rice milk
1/2 pound smoked ham -chopped
2 tablespoons unsalted butter
1/4 cup Parmesan cheese- shredded


Having all the other ingredients already chopped and ready next to you, in a medium sized pot bring the water with rice milk to a boil. Turn the heat off and slowly add the polenta while stirring with a whisk, always in the same direction. Add the ham, Parmesan cheese, herbs, 1 tbsp butter, salt and pepper. Mix gently together until the polenta is thickening up but still creamy. Don’t let the polenta become hard before transferring it to a flat slightly wet surface (you need to wet it so it won’t stick). With the blade of a knife flatten the polenta and let it cool for at least an hour. Using a round cooking cutter make as many roundels as you wish and transfer them onto a baking dish. Put a tiny amount of butter on




8.0 servings


Saturday, May 15, 2010 - 5:44pm


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