Corn meal gnocchi made with polenta are a refreshing change from the potato-based gnocchi one normally encounters. In this recipe they're baked with prosciutto and other goodies, and will do a fine job of keeping winter out. To serve 6:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 2 cups (200 g ) finely ground corn meal
- An abundant quart (liter) whole milk
- 1/2 cup unsalted butter
- 1/4 cup melted unsalted butter
- 3 yolks
- 3 ounces (75 grams) prosciutto with the fat trimmed away, shredded
- 2 1/4 cups (120 g) freshly grated Parmigiano
- Salt, white pepper and a pinch of freshly grated nutmeg
Preparation:
Bring the milk to a boil in a deep pot and sift the corn meal into it, stirring briskly. Season the mixture with a healthy pinch of salt, white pepper, and a grating or two of nutmeg (1/16 teaspoon), then mix in the melted butter and stir forcefully making sure the mixture doesn't stick to the sides of the pot, for a half hour. Then remove the pot from the flames.
Lightly beat the yolks with a tablespoon of milk and mix in the shredded prosciutto. Moisten your work surface with cold water. Mix the eggs and 2 tablespoons of grated cheese into the polenta, and turn it out on your work surface; spread it to slightly more than a finger thick with a broad-bladed knife dipped frequently in hot water and let it cool completely. This will take about an hour.
Using a 2-inch or so (5 cm) diameter round cookie cutter, cut the polenta into rounds. Use the remaining butter to butter a baking tin, then layer the polenta rounds in it, spreading each layer with a little melted butter and some grated cheese. Continue until all is used up, then bake the polenta in a 375 F (185 C) oven until it is heated through and the top is browned. Serve at once, with a zesty red wine. A Bardolino comes to mind.
Lightly beat the yolks with a tablespoon of milk and mix in the shredded prosciutto. Moisten your work surface with cold water. Mix the eggs and 2 tablespoons of grated cheese into the polenta, and turn it out on your work surface; spread it to slightly more than a finger thick with a broad-bladed knife dipped frequently in hot water and let it cool completely. This will take about an hour.
Using a 2-inch or so (5 cm) diameter round cookie cutter, cut the polenta into rounds. Use the remaining butter to butter a baking tin, then layer the polenta rounds in it, spreading each layer with a little melted butter and some grated cheese. Continue until all is used up, then bake the polenta in a 375 F (185 C) oven until it is heated through and the top is browned. Serve at once, with a zesty red wine. A Bardolino comes to mind.
