Polenta in carriage is a very rich and succulent snack, stuffed with cooked ham and smoked provola. It’s the perfect recipe to prepare for festive occasions, buffets or as an accompaniment to pizza. It’s easy, appetizing, ideal for using up leftover polenta. I recommend preparing the polenta at least a day in advance, so it has time to set perfectly. Polenta in carriage can be fried or baked and is delicious both hot and cold. Below you will find some polenta-based recipes present on the blog. If you’re interested, by using the search lens at the top right of your screen and entering the word -polenta- you will find other interesting and delicious recipes, even sweet ones.
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 16
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 8.8 oz fine cornmeal
- 4.2 cups water
- 0.11 oz coarse salt
- 10.6 oz cooked ham
- 7 oz smoked provola (fresh or semi-aged)
- 4 medium whole eggs
- salt and pepper
- as needed breadcrumbs (gluten-free if needed)
- as needed vegetable oil
Tools
- 1 Loaf pan
Steps
Line a loaf pan with parchment paper.
Prepare the polenta. Pour the water into a saucepan and, when it’s warm (but not boiling), pour in the cornmeal and stir quickly; this way, you will avoid the formation of lumps. Add the coarse salt and continue to stir until the polenta is very firm. It is very important, in fact, that for this recipe’s success, the polenta is well set.
Pour the hot polenta into the previously prepared pan, tap it several times on the table to settle it and fill any gaps, level it and let it cool completely.
While the polenta cools, cut the provola into very thin slices and allow it to drain excess whey (both provola and fior di latte are much drier than mozzarella).
After about an hour, remove the polenta from the pan and place it on a cutting board.
Remove the parchment paper to prevent condensation.
Cut the polenta “loaf” into slices about 1/4 inch thick.
In a shallow dish, place some breadcrumbs, and in another, place the beaten eggs with a pinch of fine salt and pepper.
Frying
In a high-sided pan, place some vegetable oil for frying and heat it over medium flame on the small burner.
On a slice of polenta, place a slice of provola and 1/2 slice of cooked ham, being careful not to let them overflow.
Cover with another slice of polenta, forming a sort of sandwich.
Dip the “polenta sandwich” in the egg (on all sides), then pass it in the breadcrumbs, on all sides, and fry it in deep oil for about 2 minutes per side or until the polenta in carriage is golden brown. Continue until the ingredients are finished.
Drain and place on absorbent paper, add another pinch of salt and pepper, and serve them piping hot or warm.
Baking
Preheat the oven to 392°F.
Line a rectangular baking tray of about 12×14 inches with parchment paper.
Cut the polenta into slices, stuff and bread it as described above
Place each stuffed and perfectly breaded piece on the parchment paper.
When you have finished the polenta and ingredients, immediately put the tray in the oven, on the lowest level for about 10 minutes or until the base is golden. Then, turn them over and let them brown for another 5 minutes or so. Alternatively, use the grill function to brown them on the surface.
The oven method and cooking time depend on the type of oven you have. In this case, mine is a gas, static with heat only from below.
Bon appetit
