Ricotta and Polenta Rounds Recipe

These bite-sized rounds of polenta topped with ricotta, prosciutto and minced herbs can be served before a brunch or dinner. Tubes of pre-cooked polenta are available at most grocery stores and make this recipe especially easy. Experiment with different types of fresh herbs - parsley, thyme, basil and oregano all work well.

If you have enough time, make your own Ricotta for the recipe.

Ricotta and Polenta Rounds Recipe serves 4 as a an appetizer

• 1 18oz. tube pre-cooked polenta
• 1 cup whole milk ricotta
• 4 thin slices prosciutto
• 1 Tbsp. finely chopped parsley
• 1 Tbsp. finely chopped thyme

Slice tube of polenta into 12 even rounds.

Lightly oil a saute pan over medium-high heat. When then pan is warm, set the polenta rounds in the pan and saute them for a few minutes on each side until polenta is slightly browned and crisp. Place polenta rounds on a plate.

Put a spoonful of ricotta in the middle of each round.

Cut three long, thin slices from each piece of prosciutto. Don't worry about cutting them too evenly. Wrap one piece of prosciutto around each scoop of ricotta on the polenta rounds.

Sprinkle the top of the ricotta with fresh herbs. Serve at room temperature.

Recipe by Jennifer Meier

User Reviews