Polenta sandwiches: the recipe


Speaking about mais flour, please, let me tempt you with these polenta sandwiches. Excellent as finger food, they can represent a proper meal if paired with a fresh salad.

Polenta sandwiches

(Doses for about 10 sandwiches)

  • 500 g of pre-cooked mais flour

  • 2 L of water

  • 3-4 slices of cooked ham

  • 3-4 slices of provola cheese

  • salt to taste

Bring the water to boil, add some salt and pour the mais flour by sprinkling it onto the boiling water (this avoid the formation of lumps). Stir for 2-3 minutes, set aside and let it cool down.

Pour the polenta on a oven pan and make the surface even, so that the layer has a thickness of about 0.5 cm (mine was a bit too thick :P). Cover the pan with some film paper and transfer it in the fridge for a couple of hours.

After this time, remove polenta from the fridge and cut it into disks with the aid of a glass (mine had a diameter of about 5 cm). Put a bit of prosciutto and provola on one disk and top it with a second disk, in order to make a sandwich.

Place the sandwiches on a oven pan, covered with parchment paper and bake them at 180 C for 10-15 min or until the surface gets crunchy. Serve them warm.