Polenta tartlets with cold cuts and cheese.
Traditional and Bimby recipe.
An appetizer to make 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 it can already be on the table when you set it, serving also as decoration.
You can serve them as an appetizer or aperitif,
But now let’s go to the kitchen to see how it’s done, it’s very simple.
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- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 181.08 (Kcal)
- Carbohydrates 2.28 (g) of which sugars 0.23 (g)
- Proteins 8.07 (g)
- Fat 12.89 (g) of which saturated 4.57 (g)of which unsaturated 2.88 (g)
- Fibers 0.18 (g)
- Sodium 563.95 (mg)
Indicative values for a portion of 100 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 cups water
- 1 cup instant polenta
- 2 tbsps butter (or extra virgin olive oil)
- 1 tsp salt
- 3.5 oz prosciutto (or other cold cuts of choice)
- 5.3 oz spreadable cheese
- 10 green olives in brine (or pitted black olives)
- 5.3 oz provola cheese (or provolone or lerdammer)
A look at health
Tools
What we need to make
- 1 Pot
- 1 Platter serving
- 1 Round cutter
- 20 Toothpicks
Steps
Pot recipe
To make the polenta, put the water on the heat with 1 teaspoon of salt.
When the water boils, remove the pot from the heat and pour the instant polenta in a stream, stirring quickly with a whisk to prevent lumps from forming.
Place the pot back on the heat and cook the polenta for about 8 minutes over a low flame.
Turn off the heat, add the butter and stir so that it melts with the heat.
Being instant polenta, it initially seems a bit more liquid.Pour it onto a very large serving platter and let it cool until it solidifies.
Put water and salt in the bowl, bring to a boil: 6 min/212°F/speed 1.
With the blades moving at speed 2, add the instant polenta through the lid hole, mix: 20 sec/speed 3 with the spatula, and butter.Spatulate deeply every so often, keeping 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 very large serving platter and let it cool until it solidifies.
Turn the now solidified polenta over onto a work surface or another plate, and with the help of a 1.5-inch cutter, cut out equal disks.
Spread the spreadable cheese on all the disks, then place a little prosciutto or other cold cut of choice on the spreadable cheese.
Cut another disk in half and place it on top. Skewer a piece of provola and an olive with a toothpick, and insert it into the half polenta disk, all the way to the bottom.
Here are the polenta tartlets with prosciutto and cheese ready.
Polenta tartlets with cold cuts and cheese,
Storage
up to 3 days in the fridge.
Variations
Instead of polenta, you can use sandwich bread disks.
FAQ (Frequently Asked Questions)
Polenta tartlets with cold cuts and cheese
Can I not use olives?
Yes, you can replace them with pickled vegetables or giardiniera, click here.
