Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Polenta with sage~ prosciutto & fontina che

Yield: 6 Servings

Ingredients:

• 4 c Water
• 1 ts Salt
• 1 c Polenta or yellow cornmeal
• 1 tb Dried sage leaves
• 1 1/2 tb Olive oil
• 6 sl Prosciutto (about 2 ounces) Thinly sliced
• 12 Fresh sage leaves -- Optional
• 1 1/2 c Fontina cheese (about 6

Instructions:

Ounces) -- shredded packed Bring water and salt to boil in heavy medium saucepan. Gradually add polenta whisking constantly. Whisk in dried sage and bring to boil. Reduce heat to medium and cook until mixture is very thick whisking frequently about 15 minutes. Whisk in 1 tablespoon oil. Preheat broiler. Coat bottom and sides of 8x8x2-inch baking pan with remaining 1/2 tablespoon oil. Spread polenta evenly in prepared pan. Sprinkle ground pepper over. Top with prosciutto slices layering evenly. Arrange fresh sage atop prosciutto if desired. Cover with cheese. Broil polenta about 6 inches from heat source until cheese bubbles and is golden watching closely to avoid burning about 3 minutes. Recipe By : BonAppetit Nov 1994 / Charlotte Walker From: owner-Mc-Recipe@austin.Sierra.Co

Web Standards & Support: