Polenta Squares with Prosciutto

1. 1

   Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt.

2. 2

   Whisking constantly, add the cornmeal, a little at a time.

3. 3

   Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.

4. 4

   Heat the oil in a medium skillet over medium-low heat until hot but not smoking.

5. 5

   Add the prosciutto and garlic.

6. 6

   Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta.

7. 7

   Season with salt and pepper, if desired.

8. 8

   Pour the polenta mixture into a 9 x 13-inch baking pan; smooth with a dampened spatula.

9. 9

   Let cool at least 1 hour.

10. 10

    If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).

11. 11

    Trim 1/4 inch from all sides of the polenta.

12. 12

    Cut into 48 squares.

13. 13

    Preheat the broiler with the rack 5 inches from the heat.

14. 14

    Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds.

15. 15

    In batches, broil the squares in the pan, 2 minutes.

16. 16

    Place a cheese cube on each square; season with pepper.

17. 17

    Broil until the cheese is melted, about 1 1/2 minutes.

18. 18

    Garnish with marjoram sprigs.

* Per serving · 4 servings · Values may vary.

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