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| Nannyp |
Polenta Gnocchi with Butter, Prosciutto and ParmigianoCorn meal gnocchi made with polenta are a refreshing change from the potato-based gnocchi one normally encounters. In this recipe they're baked with prosciutto and other goodies, and will do a fine job of keeping winter out. To serve 6:Prep Time: 30 minutes Cook Time: 60 minutes Ingredients: * 2 cups (200 g ) finely ground corn meal * An abundant quart (liter) whole milk * 1/2 cup unsalted butter * 1/4 cup melted unsalted butter * 3 yolks * 3 ounces (75 grams) prosciutto with the fat trimmed away, shredded * 2 1/4 cups (120 g) freshly grated Parmigiano * Salt, white pepper and a pinch of freshly grated nutmeg Preparation: Bring the milk to a boil in a deep pot and sift the corn meal into it, stirring briskly. Season the mixture with a healthy pinch of salt, white pepper, and a grating or two of nutmeg (1/16 teaspoon), then mix in the melted butter and stir forcefully making sure the mixture doesn't stick to the sides of the pot, for a half hour. Then remove the pot from the flames. Lightly beat the yolks with a tablespoon of milk and mix in the shredded prosciutto. Moisten your work surface with cold water. Mix the eggs and 2 tablespoons of grated cheese into the polenta, and turn it out on your work surface; spread it to slightly more than a finger thick with a broad-bladed knife dipped frequently in hot water and let it cool completely. This will take about an hour. Using a 2-inch or so (5 cm) diameter round cookie cutter, cut the polenta into rounds. Use the remaining butter to butter a baking tin, then layer the polenta rounds in it, spreading each layer with a little melted butter and some grated cheese. Continue until all is used up, then bake the polenta in a 375 F (185 C) oven until it is heated through and the top is browned. Serve at once. http://italianfood.about.com/od/polentarecipes/Polenta_Recipes.htm |
| Manta Ray a l'Anglaise |
When I was at catering college we made gnocchi with semolina, so it was quite a surprise many years later when on holiday in Italy to find the potato version, however gnocchi in Italian means dumpling and can be made from all kinds of things. These sound lovely.
Itsyray |
| Nannyp |
I thought so too....and will be attempting them one day 
Not regime though, 
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| Manta Ray a l'Anglaise |
I have a nice recipe for gnocchi made from spinach and ricotta cheese, bound with an egg & flour, then poached and just served with grated parmigiano - very nice, that would be regime
Itsyray |
| Nannyp |
Regime but not polenta  I have to try it once at least
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| Manta Ray a l'Anglaise |
It's quite bland, although your recipe has other stuff, so may not be quite so (although I love bland ). Some of the ski resorts in Italy have been to are polenta areas, it goes nicely with a spicyish sauce, so some nice sausages with that chilli sauce and polenta - yum
Itsyray |
| Nannyp |
Now I am drooling 
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