Polenta Squares with Prosciutto

Martha Stewart Living, 2004

Makes 12 servings / MAKES 48

    Salt and pepper                                                
    2 cups yellow cornmeal                                         
    2 teaspoons evoo +M4 pan                                       
    6 slices prosciutto cut to 1/4 in. pieces                      
    1 clove garlic finely chop                                     
    6 ounces taleggio cheese cut to 1/2 in. cubes                  
    Marjoram for garnish                                           

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.