Recipes
Prosciutto-Polenta Dressing
Source: Bob Pastorio
Servings: Serves 5 to 7
Description:
An herbed ham and cornmeal dressing good alongside poultry and as a base for sliced roasts, particularly pork and game meats.
- Ingredients:
- 3 cups water
- 1 1/2 teaspoons salt
- 1 cup stone-ground cornmeal
- 2 tablespoons olive oil
- 1 onion, diced
- 2 ribs celery, cut into 1/2-inch slices
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh oregano leaves
- freshly ground black pepper to taste
- 4 ounces Prosciutto, thinly sliced and slivered into strips (juliennes)
- 2 cups toasted bread cubes
- 1 cup chicken broth
Instructions:
Heat the oven to 375° F. Butter (or spray with a oil spray) a baking sheet and a 2 1/2-quart casserole. Combine the water and salt in a heavy saucepan and heat to a boil. Add the cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, 10 to 15 minutes. Remove from the heat and spread the mixture in a 1/2-inch-thick layer on the baking sheet. Set it aside to cool to room temperature. Heat the oil in a skillet and sauté the onion, celery and garlic over medium heat until softened and slightly colored, about 10 minutes. Add the herbs, pepper and Prosciutto, heat through and remove from the heat. Cut the cooled cornmeal mixture into 1-inch squares. Put the vegetable mixture, toasted bread cubes and cornmeal squares in a bowl. Add the chicken broth and stir gently. Pour the mixture into the casserole, cover and bake for 30 minutes or so, until well heated. Uncover and bake further until the top is golden brown, maybe another 10 minutes. Spoon or cut out portions and serve alongside or under meats.
Shenandoah Growers suggests:
This can be made spicy by adding a couple tablespoons of hot sauce or chopped hot peppers. A good base for pork roasts and poultry, either sliced or in stews. If served with game, a stock made from the particular game instead of chicken broth adds good flavor.