Roasted Polenta Triangles with Red Pepper, Garlic, and Prosciutto Topping Recipe

Roasted Polenta Triangles with Red Pepper, Garlic, and Prosciutto Topping Recipes

Ingredients :

The Polenta:

3 cups water, homemade chicken stock, or low-sodium canned chicken broth

pinch salt

1 cup regular cornmeal or quick-cooking polenta

1 tbsp chopped fresh rosemary; or 1 tsp dried

freshly ground black pepper


The Topping:

2 tbsp olive oil

5 cloves garlic, peeled and chopped

1 tbsp chopped fresh rosemary; or 1 tsp dried

about 1/2 pound thinly sliced prosciutto, cut into thin strips (3/4 cup)

2 roasted red bell peppers cored, seeded, peeled, and cut into thin strips

about 1 cup grated Parmesan cheese

freshly ground black pepper

Method :

Prepare the polenta: In a medium-size saucepan, bring the water, stock, or broth to a boil over high heat. Add the salt if using water. Reduce the heat to moderately slow and gradually whisk in the cornmeal in a steady stream. Stir the polenta with a wooden spoon until it begins to pull away from the sides and bottom of the pan in a solid mass, 15-20 minutes for the cornmeal or 5 minutes for the polenta. Stir in the rosemary and pepper. Line a 9x12-inch cake pan with a sheet of plastic wrap. Pour the hot polenta into the pan, smooth the top with a spatula, and let it cool slightly. Cover the pan with another sheet of plastic wrap and refrigerate for at least 2 hours or overnight.

Prepare the topping: In a skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until it begins to soften and turn golden, about 1 minutes. Do not let the garlic burn. Add the rosemary and prosciutto and cook, stirring, another minute. Remove the skillet from the heat and reserve. Make the polenta triangles: Preheat the oven to 450 degrees. Remove the polenta from the pan and plastic wrap and place on a clean cutting bowl. Cut the polenta into 12 triangles about 4 inches long. Very lightly grease a baking sheet with oil and place the triangles on the sheet. Do not crowd the baking sheet; the polenta triangles should not touch.

Roast the polenta for 5 minutes. Turn the polenta over with a wide spatula and spread the topping on each triangle. Place several strips of red pepper on each triangle and sprinkle with the cheese and black pepper. Continue roasting until the cheese melts and bubbles, about 5 minutes. Serve hot or at room temperature.

Makes 6 servings as an appetizer or 12 servings as a side dish

Polenta is a great way to use up roasted leftovers - everything from vegetables to poultry and garlic. Cornmeal is whisked into simmering stock and then the thickened mixture is placed in a cake pan to cool. Once the polenta is cool and firm, it is cut into triangles, topped with leftover, and roasted at a high temperature. The topping we use here is a colorful combination of roasted peppers, garlic, and slivers or prosciutto. But like a good pizza dough, you can use polenta to create any appealing combination.

The polenta needs at least 2 hours to chill before it can be cut into triangles, so plan your time accordingly. You can make the polenta and the topping a day ahead of time and assemble the dish at the last minute. These triangles make a great first course or hors d'oeuvre. We also like to serve them with roast chicken.

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Hot Spicy Vegetables Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy