Polenta with parma ham and cheese
How to make Polenta with parma ham and cheese recipe
Serves 4
Preparation time 10 minutes, Cooking time 15 minutes
Ingredients:
900 ml (1½ pints) water
225 g (7½ oz) instant polenta
250 g (8 oz) asparagus spears, trimmed
6 slices of Parma ham
100 g (3½ oz) fontina cheese, sliced
2 tablespoons grated Parmesan cheese
salt and pepper
basil leaves, to garnish (optional)
Method:
Bring the measurement water to the boil in a large heavy-based saucepan. Put the polenta in a jug and pour into the water in a slow but steady stream, stirring vigorously with a wooden spoon to prevent any lumps forming.
Reduce the heat to a gentle simmer and cook, stirring continuously, for about 5 minutes or until the polenta is thick and comes away from the side of the pan. Season with salt and pepper.
Pour the polenta into a greased baking dish about 25 x 18 cm (10 x 7 inches). Blanch the asparagus in a saucepan of boiling water for 1–2 minutes or until just tender. Drain well. Top the polenta with a layer of ham, then the asparagus and lastly a layer of fontina and Parmesan.
Cook under a preheated very hot grill, about 7 cm (3 inches) from the heat, until crisp and golden. Scatter basil leaves over the top, cut into wedges and serve immediately.
For polenta with meaty mushrooms, cook the polenta and pour into a baking dish as above. Heat 2 tablespoons olive oil in a frying pan, add 300 g (10 oz) sausagemeat and fry until browned.
Add 50 g (2 oz) reconstituted dried porcini mushrooms, 150 g (5 oz) thinly sliced cup mushrooms, 2 chopped garlic cloves and 2 finely chopped sprigs of rosemary. Spread the meaty mushroom mixture over the top of the polenta, cut into wedges and serve immediately.
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| Polenta with parma ham and cheese |
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