Herb Polenta Baked in Prosciutto

Name: Herb Polenta Baked in Prosciutto
Cook time: 15 min
Total time: 15 min
Yield: 10 sticks
Ingredients: 2 1/2 cups instant polenta; 1/4 cup chopped parsley; 1/4 cup grated parmesan cheese; 60 g butter; 3 garlic cloves, crushed; 20 slices prosciutto (thin slices); 10 short bamboo sticks, soaked

Submitted by dale7793

"A very tasty finger food that always goes fast. Can be made ahead of time and baked just before serving."

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Ready In:: 15mins
Ingredients:: 7
Yields:: 10 sticks

ingredients

2 ¹⁄₂ cups instant polenta
¹⁄₄ cup chopped parsley
¹⁄₄ cup grated parmesan cheese
60 g butter
3 garlic cloves, crushed
20 slices prosciutto (thin slices)
10 short bamboo sticks, soaked

directions

Cook polenta according to the directions on the packet.
When it's almost cooked stir in the parsley, parmesan, butter and garlic.
Pour polenta into a greased 18x28cm cake tin.
Smooth the surface and cool for an hour until firm.
Turn the polenta out and cut into 20 bite sized cubes.
Wrap each cube in a slice of prosciutto.
Thread 2 pieces onto each skewer and place them on a baking paper lined tray.
Bake in a 190°C oven for 10-20 minutes.
The prosciutto will become crisp and golden.
Serve hot.
These can be made a couple of hours ahead and refrigerated until you're ready to bake.
Make sure you soak the sticks well to prevent burning.
Another way to serve this is to place the wrapped cubes singly on the baking tray, bake, and stab each one with a toothpick to serve.

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Reviews

I have to admit, I changed this around a bit. I used the same principles, but cheated. I used the ready made polenta in a tube and cut into bite size pieces. So, I missed out a lot of flavour, but they were still excellent. I wrapped half with bacon and the other half with chicken bacon. I baked on parchment paper for about 15 minutes. Personally I preferred the chicken bacon, but I can see this being excellent with the prosciutto. I will definitely make these again, they were so easy using the prepared polenta. I think they'd go great with a marinara type dip.

Sandra E.