Polenta With Iberico Ham And Melon – a delicious recipe with milk, broth, polenta, olive oil, Espelette pepper, melon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 350F
2
Bring the milk and broth to a boil. Reduce the heat and add the polenta while stirring until the mixture thickens. Remove the pan from the heat. Add the olive oil and Espelette pepper and stir.
3
Butter the edges of a round cookie cutter and put it on a piece of parchment paper. Pour the polenta into the cookie cutter and smooth the surface. Let the polenta set.
4
Bake the polenta in the preheated oven for about 20-25 minutes.
5
Remove the polenta from the oven and let it cool.
6
Peel the melon and cut thin slices using a mandolin.
7
On the polenta, place thin slices of melon and then some jamon iberico. Sprinkle lightly with sage or any other herb of your choice.
34
kcal
Calories
4
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: milk 25 cl., broth 50 cl., 1 7/16 cups polenta, 1 tablespoon olive oil, and more.
Yes, Polenta With Iberico Ham And Melon falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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