Polenta With Sage~ Prosciutto & Fontina Che Recipe


Ingredients

4 cup water
1 tsp salt
1 cup polenta or yellow cornmeal
1 tbsp dried sage leaves
1 1/2 tbsp olive oil
6 slice prosciutto (about 2 ounces)
1 thinly sliced
12 fresh sage leaves --
1 optional
1 1/2 cup fontina cheese (about 6
1 ounces) -- shredded,packed


Directions

Bring water and salt to boil in heavy medium saucepan. Gradually add
polenta, whisking constantly. Whisk in dried sage and bring to boil.
Reduce heat to medium and cook until mixture is very thick, whisking
frequently, about 15 minutes. Whisk in 1 tablespoon oil.

Preheat broiler. Coat bottom and sides of 8x8x2-inch baking pan with
remaining 1/2 tablespoon oil. Spread polenta evenly in prepared pan.
Sprinkle ground pepper over. Top with prosciutto slices, layering
evenly. Arrange fresh sage atop prosciutto, if desired. Cover with
cheese. Broil polenta about 6 inches from heat source until cheese
bubbles and is golden, watching closely to avoid burning, about 3
minutes.

Recipe By : BonAppetit Nov 1994 / Charlotte Walker

From: owner-Mc-Recipe@austin.Sierra.Co


Servings: 6 servings

 

 

Polenta With Sage~ Prosciutto & Fontina Che Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Italian


The History of Recipes

Transcribed cooking instructions as a concept can be traced way back into ancient history, at least as far back into history as ancient Egypt, and maybe further still. However, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.

During the time of the Romans a man called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he recounts how the Romans made use of many aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and dill.

Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including basil and rosemary. These new foods and spices created an explosion in manuscripts on cooking, many of which still exist in private cookery archives.

When we get to the 20th century, recipe books were in great demand, mostly due to higher levels of literacy, people having more leisure time and having more disposable income.

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