Polenta and Prosciutto Cups.

Traditional and Bimby Recipe.
A single-serving appetizer for an important dinner.
Easy and economical to make, it will amaze your guests.
Ideal for a meat-based dinner. Prepare it in advance and set it on the table as a decoration.
But now, let’s head to the kitchen to see how it’s done; it’s very simple.

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Cost: Very economical
Rest time: 5 Hours
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

271.63 Kcal

calories per serving

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Energy 271.63 (Kcal)
Carbohydrates 5.41 (g) of which sugars 0.15 (g)
Proteins 10.56 (g)
Fat 23.34 (g) of which saturated 5.38 (g)of which unsaturated 6.22 (g)
Fibers 0.59 (g)
Sodium 995.27 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 1/8 cups water
1 cup instant polenta
2 tbsp butter
1 teaspoon salt
3 1/2 oz prosciutto
5.3 oz cream cheese
10 black olives (pitted)

A look at health

Tools

What we need to make

1 Pot or the Bimby
1 Coppapasta 1 1/2 inches in diameter
1 Plate 12 inches wide

Steps

Let’s get cooking

Pot Recipe.
To make the polenta, put water on the stove with 1 teaspoon of salt.
When the water boils, remove the pot from the heat and pour the instant polenta in a fine stream, stirring quickly with a whisk to avoid lumps.
Put the pot back on the stove and cook the polenta for about 8 minutes on low heat.
Turn off the heat, add the butter, and stir until it melts with the heat.
Being instant polenta, it initially seems a bit more liquid.
Pour it onto a large serving plate and let it cool until it has solidified.
Put water and salt in the bowl, bring to a boil: 6 min./212°F/speed 1.
With blades moving at speed 2, add instant polenta through the lid opening, mix: 20 sec./speed 3, using a spatula, and add butter.
Stir deeply from time to time, leaving the spatula inserted and cook: 40 min./212°F/speed 2.
Being instant polenta, it initially seems a bit more liquid.
Pour it onto a large serving plate and let it cool until it has solidified.
Flip the now solidified polenta onto a work surface or another plate, and with a 1 1/2-inch cutter, cut out 12 equal discs, 3 for each cup.
Spread cream cheese on all the discs and stack them three at a time, creating 4 cups.
(Here in the photo, you also see other shapes for other appetizers I’m creating).
Spread the remaining cream cheese around as if they were real cakes, smoothing the top well.
Wrap the sides with prosciutto and decorate with olives.
Here are your polenta and prosciutto cups ready.