Plenta Bruschetta with Ricotta, leek and San Daniele ham
Ingredients:
– water, 1 litre
– polenta, 250 g
– salt, 1 teaspoon
– extra virgin olive oil, 10 g
– San Daniele ham, 200 g
– leek, 100 g
– ricotta, 200 g
– grated Parmesan cheese, 100 g
– butter, 10 g
– cream, 100 g
Directions:
Boil 1 litre of water, add salt and polenta. Let it simmer for an hour. Pour into a baking pan and let it cool. When cooled, cut it to pieces like you would do with bruschetta. Sauté in a non-stick frying pan with a little oil, for 5 minutes on both sides each. Mix a paste from ricotta, Parmesan cheese and cream. In a pan, sauté leek, ham and butter for 5 minutes. Pour the mixed paste, ham and leek on all slices of mush.