Cheese, Corn, Cornmeal, Polenta, Pork, Share Plates, Tomatoes, Under 30 minutes

Cheesy polenta ‘chips’ with crispy prosciutto

Okay, so even if you aren’t a polenta fan you will probably like these cheesy golden ‘chips’. Serve them with other antipasto items like olives, wood-fired bread and roasted capsicums or pickled chillies.

kitchenink polenta chips

Cheesy polenta ‘chips’ with crispy prosciutto
Cheesy polenta ‘chips’ with crispy prosciutto
Print Recipe
Cheesy polenta ‘chips’ with crispy prosciutto
Cheesy polenta ‘chips’ with crispy prosciutto
Print Recipe
Ingredients
Servings:
Instructions
  1. Grease a 23cm square cake pan; line base and sides with baking paper.
  2. Bring stock to the boil in a medium saucepan, then gradually stir in polenta. Reduce heat and cook, stirring, for 5 minutes or until polenta thickens. Remove from heat. Stir in 1/2 cup parmesan. Season with a little salt and pepper. Spread polenta in pan. Refrigerate 3 hours or until set.
  3. Preheat oven to 220°C/200°C fan-forced. Line two baking trays with baking paper.
  4. Remove polenta from pan and cut into 20 (or so) thick chips. Place chips on prepared tray and sprinkle with 1/2 cup parmesan. Turn to coat. Bake for 20-25 minutes or until golden and crisp. Stand for 5 minutes.
  5. Meanwhile, place tomatoes and prosciutto on remaining tray, spray with oil; season tomatoes with salt and pepper. Sprinkle prosciutto with thyme. Roast for last 8 minutes of polenta chip cooking time.
  6. Arrange polenta chips, prosciutto and tomatoes on a platter. Sprinkle polenta chips with extra parmesan, if you like.

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