Recipes

This Mediterranean-inspired dish of soft melting cheese, salty prosciutto, and golden-fried polenta, served as an entree, finger food, or delectable snack, is sure to become a guest favorite.

INGREDIENTS

• 1 1/2 cups (250g) polenta
• Vegetable oil, to deep-fry
• 250g squacquerone, cut into 24 small slices (see notes)
• 10 slices prosciutto di San Daniele (substitute prosciutto of your choice)
• Extra virgin olive oil, to drizzle

METHOD

• In a big pot over high heat, bring 5 cups (1.25L) water to a boil. Whisk in polenta gradually. Lower the temperature to low and cook, covered, for fifty minutes, giving it a good stir every ten minutes.
• Use baking paper to line the bottom and edges of a 20 x 30 cm baking dish. Spoon polenta onto the prepared dish and season with salt flakes. Using a spatula, level the top. Place a piece of baking paper on top and smooth the top with your hands. Chill until set, about 40 minutes.
• Cut the polenta into 12 squares after it has hardened, and then cut each square into two triangles. A large pot filled with 5 cm of oil should be heated to 180°C on high heat (a cube of bread will turn brown in 60 seconds). Cook the polenta in batches for 8 minutes, stirring and flipping occasionally, until it turns a light golden color and crisps throughout. Drain on paper towels after removing from oil (see notes). Sprinkle some salt flakes on top.
• Turn the oven on to 200°C or 180°C with the fan on. Place the polenta on a baking dish and place a tiny slice of cheese on top of each triangle. To soften cheese, bake for five minutes.
• Transfer to a serving plate, then place ripped and folded prosciutto slices on top of each piece. To serve, add a dash of oil and freshly ground black pepper.