The savory polenta mini pandoro with cold cuts and cheese is an original and scenic idea to enrich the festive table. Made with a base of soft polenta enriched with flavorful cheeses and cold cuts, they are baked in mini pandoro molds to create small savory cakes perfect as a Christmas appetizer or finger food. The recipe is easy, quick, and customizable: you can use the cold cuts and cheeses you love most or have in the fridge. Served with a spoonful of stracciatella, they become even creamier and more irresistible.
Also try these savory mini pandoros!
Simple Christmas appetizers:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- 1 1/4 cups instant cornmeal
- 2 1/2 cups water
- 3.5 oz cold cuts
- 3.5 oz cheese
Steps
For the preparation of Savory Polenta Mini Pandoro with Cold Cuts and Cheese – Easy and Tasty Appetizer watch the video HERE.
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Bring the water to a boil in a large pot. Add a little salt and a drizzle of oil. Gradually pour the cornmeal, stirring continuously to avoid lumps.
Once the polenta has thickened, add the diced cold cuts and cheese (you can use your preferred choices: speck, prosciutto, salami, scamorza, fontina…). Mix well until evenly distributed.
Transfer the still warm mixture into mini pandoro or muffin molds. Level the surface. Bake in the oven at 350°F for about 20 minutes, until the mini pandoros are firm and slightly golden. Let cool slightly, then serve with a spoonful of stracciatella and garnish with herbs, chopped pistachios, or cold cuts as desired.
Enjoy your meal!
storage & tips:
The savory polenta mini pandoro can be stored in the refrigerator for 2 days, sealed in an airtight container. Before serving, warm them up for a few minutes in the oven at 320°F so they become soft and fragrant again.
Freezing is not recommended, as the texture of the polenta may change once thawed.
