Grilled polenta crostini with prosciutto, spinach, sun-dried tomatoes and Grana Padano flakes
| Difficulty
Facile
|
Preparation  35 min
|
Servings for  4/6 per.
|
Ingredients
200 g cornflour
100 g Grana Padano cheese
200 g raw ham
50 g semi-dried tomatoes in oil
1 bunch of fresh spinach
Extra virgin olive oil
Salt
Pepper
Preparation
Prepare the polenta according to the package directions. As soon as it is ready, pour it into a pan greased with oil, level the surface with a spoon and leave to cool.
Cut out about 5-6 cm squares of polenta and grill them on a hot grill for a few minutes on each side until crispy.
Garnish the croutons with slices of prosciutto crudo, semi-dried cherry tomatoes, fresh spinach leaves and shavings of Grana Padano.
Serve the polenta croutons warmed.
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