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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook polenta according to the directions on the packet. | 2. When it's almost cooked stir in the parsley, parmesan, butter and garlic. | 3. Pour polenta into a greased 18x28cm cake tin. | 4. Smooth the surface and cool for an hour until firm. | 5. Turn the polenta out and cut into 20 bite sized cubes. | 6. Wrap each cube in a slice of prosciutto. | 7. Thread 2 pieces onto each skewer and place them on a baking paper lined tray. | 8. Bake in a 190°C oven for 10-20 minutes. | 9. The prosciutto will become crisp and golden. | 10. Serve hot. | 11. These can be made a couple of hours ahead and refrigerated until you're ready to bake. | 12. Make sure you soak the sticks well to prevent burning. | 13. Another way to serve this is to place the wrapped cubes singly on the baking tray, bake, and stab each one with a toothpick to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	2 1/2	cups		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
butter	60			5130.0	235.71	160.29	432.0
garlic clove	3		crushed	-	-	-	-
prosciutto	20	slices		-	-	-	-
bamboo	10		soaked	76.5436	14.7417	7.3709	0.8505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.