Polenta With Sage~ Prosciutto & Fontina Che Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1 tsp: Salt,
1 cup: Polenta or yellow cornmeal,
1 tbsp: Dried sage leaves,
1 1/2 tbsp: Olive oil,
6 slice: Prosciutto, about 2 ounces
Thinly sliced,
12: Fresh sage leaves --,
Optional,
1 1/2 cup: Fontina cheese, (about 6
Ounces), shredded,packed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp