Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese
Ready-made polenta is a great product and now very widely available. In this recipe you will be able to create a supremely good first course for six or light lunch for two in what seems like only moments.
|9 oz (250 g) or ½ x 500g pack ready cooked polenta (you buy it in one block)|
|6 sage leaves|
|6 slices Parma ham (85 g pack)|
|3 oz (75 g) Fontina or Gruyère cheese, cut into 6 slices|
|1 tablespoon olive oil|
|salt and freshly milled black pepper|
|Pre-heat the grill to its highest setting for 10 minutes.|
|Need help with conversions?|
You will also need a 10 x 12 inch (25.5 x 30 cm) baking sheet, lightly oiled.
This recipe first appeared in Sainsbury’s Magazine.
First of all measure the olive oil into a saucer. Now cut the polenta into six ½ inch (1 cm) slices and arrange these on the baking sheet, side by side. Then brush each piece with olive oil, season generously with salt and freshly milled black pepper.
If you're cooking for two they can be joined into threes; if not leave a gap in between each one, then place the baking sheet under the grill about 4 inches (10 cm) below the heat source. Time it for about 3 minutes.
Next loosely roll up the pieces of Parma ham and when the 3 minutes is up place a rolled-up piece of ham on top of each polenta slice. Next place a slice of cheese on top of the Parma ham and finally dip the sage leaves into the remaining olive oil and lay on them on top of the cheese.
Now pop the baking sheet back under the grill and give it another 3-4 minutes or until the cheese is bubbling and turning golden and the sage leaves are crisp.
Serve immediately with some warm ciabatta bread.
How To Cheat Hero Ingredient:
9 oz (250 g) or ½ x 500g pack ready cooked polenta (you buy it in one block)
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
A good way to avoid making breadcrumbs, and therefore save time, is to keep a packet of polenta (cornmeal) in the cupboard. It makes an excellent coating for all types of fish.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
Hot Citrus Pudding
09 Mar 2014 18:19
|Cookery School Webchat with Delia||
09 Mar 2014 21:54
10 Mar 2014 09:05
|Food and travel||
03 Feb 2014 19:58
09 Mar 2014 14:49
|Can Anyone Help?||
09 Mar 2014 20:59
20 Feb 2014 13:40
09 Mar 2014 16:36
28 Feb 2014 18:49