Baked Herb Polenta Recipe
Servings: 1
Ingredients
- 12 ounce instant polenta
- 1/4 c. finely minced fresh flat-leaf parsley
- 3 x cloves garlic, crushed
- 1/4 c. freshly grated Parmesan cheese
- 2 ounce unsalted butter
- 10 x short bamboo skewers
- 20 x thin slices prosciutto
- 1/4 c. freshly grated Parmesan cheese, for serving Preheat oven to 375 degrees. Cook polenta according to package directions.
Directions
- When almost cooked, fold in parsley, garlic, Parmesan and butter. Pour polenta into a lightly oiled pan measuring 11 inches by 7 inches by 2 inches, and smooth surface with a spatula. Set aside to cold for about 1 hour.
- Soak skewers in cool water for 10 min, then drain.
- Turn polenta out onto a work surface and cut into 20 uniform, bite-size cubes. Wrap each cube in a slice of prosciutto and thread 2 cubes onto each skewer. Place skewers on a parchment-lined baking sheet. Bake till golden brown and crisp, about 20 min. Serve warm, with a sprinkling of Parmesan.
- Note: Can be prepared 2 hrs ahead. Cover and chill, then bake and serve.
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