Ready Made Polenta Recipes Uk Food

HERB POLENTA BAKED IN PROSCIUTTO

Herb Polenta Baked in Prosciutto image

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

Provided by dale7793

Categories Lunch/Snacks

Time 15m

Yield 10 sticks

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 165.8, Fat 6.7, SaturatedFat 3.6, Cholesterol 15, Sodium 84.2, Carbohydrate 23.9, Fiber 2.3, Sugar 0.2, Protein 3.6

HOMEMADE POLENTA

Homemade Polenta image

Make and share this Homemade Polenta recipe from Food.com.

Provided by Shirl J 831

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

9 cups cold water
2 tablespoons salt
2 cups cornmeal

Steps:

Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
Variations:.
Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce.
Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares.
Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden.
Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.

Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 3520.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5

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