HAM AND TOMATO POLENTA
Portions : 4 - Preparation : 10 minutes - Cooking : 40 minutes
Ingredients
- 500 ml (2 cups) milk
- 500 ml (2 cups) chicken broth
- 2 garlic cloves, chopped
- 3 sprigs thyme
- 1 sprig rosemary
- 250 ml (1 cup) medium cornmeal (polenta)
- 30 ml (2 tbsp.) butter
- 125 ml (1/2 cup) Parmesan cheese
- 8 slices cooked ham (1/8 thick)
- 250 ml (1 cup) homemade tomato sauce
- 250 ml (1 cup) mozzarella cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Heat the milk, stock, garlic, thyme and rosemary in a saucepan and simmer for 15 minutes.
- Remove the thyme and rosemary sprigs and season the liquid with salt and pepper. While stirring with a whisk, pour the cornmeal into the liquid. Cook over low heat, stirring constantly, for up to 10 minutes, until the cornmeal has absorbed all the liquid.
- Stir in the butter and Parmesan. Check seasoning.
- In a lasagne dish, pour half the polenta, cover with 4 slices of ham, add the remaining polenta, the remaining ham, cover with tomato sauce and mozzarella.
- Bake in the oven for 15 minutes.
