Polenta Prosciutto Chips Recipes

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POLENTA & PROSCIUTTO CHIPS



Polenta & prosciutto chips image

Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite

Provided by Good Food team

Categories     Canapes

Time 45m

Yield Makes 18

Number Of Ingredients 5

250g ready-made block of polenta
90g pack prosciutto
1 tbsp olive oil
25g parmesan
tomato ketchup , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.
  • Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 2 grams protein, Sodium 0.5 milligram of sodium

FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES



Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares, recipe follows
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano
Fresh cracked black pepper
Extra-virgin olive oil

Steps:

  • Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
  • Preheat oven to 425 degrees F.
  • Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
  • Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
  • Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

POLENTA CHIPS



Polenta Chips image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 cups

Number Of Ingredients 5

One 18-ounce tube prepared polenta
3 tablespoons olive oil
Nonstick cooking spray, for the baking sheet
1/4 cup grated Parmesan
1 cup marinara sauce, heated

Steps:

  • Put a baking sheet in the oven and preheat the oven to 425 degrees F.
  • Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat.
  • Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes.
  • Let cool slightly, transfer to platter and serve with a side of marinara for dipping.

POLENTA SQUARES WITH PROSCIUTTO



Polenta Squares with Prosciutto image

Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Steps:

  • Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add cornmeal a little at a time. Reduce heat to medium-low; cook, stirring frequently with a wooden spoon, until polenta pulls away from sides of pan and is very thick, about 25 minutes.
  • Heat oil in a medium skillet over medium-low heat until hot but not smoking. Add prosciutto and garlic. Cook, stirring, until prosciutto is slightly crisp, about 5 minutes; stir into polenta. Season with salt and pepper, if desired.
  • Pour polenta mixture into a 9-by-13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
  • If not serving polenta immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight).
  • Trim 1/4 inch from all sides of polenta. Cut polenta into 48 squares. Preheat broiler with rack 5 inches from heat. Lightly brush a metal baking pan with oil; heat under broiler 30 seconds. In batches, broil squares in pan, 2 minutes. Place cheese on each square; season with pepper. Broil until cheese is melted, about 1 1/2 minutes. Garnish with herb sprigs.

POLENTA (CORNMEAL) CHIPS



Polenta (Cornmeal) Chips image

Iain Hewitson is my favourite Australian chef, he serves these chips at his Melbourne resturant Tolarno's. Serve them as an appetiser or as a side dish -- great with sweet chilli sauce. Prep time doesn't include the overnight cooling.

Provided by Marli

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cloves garlic
1/2 cup chicken stock
250 g polenta (cornmeal)
4 cups cold water
salt
100 g freshly grated parmesan cheese
1 cup breadcrumbs
2 eggs
1/2 cup milk
1/2 cup flour
6 cups vegetable oil

Steps:

  • Cook the garlic in the chicken stock until it is tender& set aside.
  • Combine the polenta& 2 cups of the cold water, stir until mixed.
  • Bring the other 2 cups of cold water to the boil in a large pot with the salt.
  • Add the polenta mix and cook for 5 minutes, stirring vigoursly.
  • Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
  • Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
  • Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
  • Cool overnight.
  • Cut into chips.
  • Beat the eggs& milk together.
  • Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
  • Repeat this process until all the chips are crumbed.
  • Heat the oil in a large pot until hot.
  • Deep-fry the chips until they are golden brown.
  • Drain well& serve hot.

DOUBLE CORN POLENTA WITH PROSCIUTTO



Double Corn Polenta With Prosciutto image

Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.

Provided by GrammaMikki

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup milk
1 cup water
1 cup corn kernel (fresh or frozen)
1/2 cup polenta
2 tablespoons butter
1/4 cup grated parmesan cheese
2 ounces prosciutto, chopped

Steps:

  • Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
  • Gradually whisk in polenta until well incorporated.
  • Reduce heat to medium low and simmer until thickened, 3-5 minutes.
  • Remove from heat and stir in the butter, parmesan cheese and prosciutto.

Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2

POLENTA SQUARES WITH PROSCIUTTO



Polenta Squares with Prosciutto image

Yield makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for the pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Steps:

  • Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
  • Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.
  • Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
  • If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
  • Trim 1/4 inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1 1/2 minutes. Garnish with marjoram sprigs.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU



Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

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