Medaglioni di polenta e prosciutto al forno – baked polenta me

Ingredients

• 2 cups polenta
• 3 cups water
• 3 cups rice milk
• ½ lb smoked ham
• 1 tsp fresh chopped rosemary
• 1tsp fresh chopped thyme
• 2 tbsp unsalted butter
• ¼ cup Parmesan cheese
• Salt
• Pepper

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Preparation

• Having all the other ingredients already chopped and ready next to you, in a medium sized pot bring the water with rice milk to a boil. Turn the heat off and slowly add the polenta while stirring with a whisk, always in the same direction. Add the ham, Parmesan cheese, herbs, 1 tbsp butter, salt and pepper. Mix gently together until the polenta is thickening up but still creamy. Don’t let the polenta become hard before transferring it to a flat slightly wet surface (you need to wet it so it won’t stick). With the blade of a knife flatten the polenta and let it cool for at least an hour. Using a round cooking cutter make as many roundels as you wish and transfer them onto a baking dish. Put on top of every medallion a tiny amount of butter and sprinkle with the remaining Parmesan cheese. Bake for 20 minutes.