You may also like
Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- Cream
- Dry red wine for the sherry or white wine
- 1 24-ounce tube of prepared polenta for the 8 slices of bread
- 1 10-ounce sack of Italian cheese blend or shredded Provolone for the Gruyere cheese
- 1/4 cup EVOO, for brushing the polenta and ham 12 slices deli-sliced capocolla (Italian spicy ham), cut as thick as a slice of bacon
- 1 15-ounce can (about 2 cups) crushed fireroasted tomatoes, such as Muir Glen brand
Method
- Preheat a grill pan or large nonstick skillet to high.
- Cut the polenta into 12 disks.
- Pour the EVOO into a small dish.
- Using a pastry or grill brush, paint the polenta with EVOO and char the disks on each side, 5 or 6 minutes total.
- Remove the polenta and cover with foil to keep warm.
- Brush the capocolla ham with EVOO and sear on both sides, 2 to 3 minutes total.
- Preheat the broiler to high.
- Prepare the mushrooms in the same manner as for the master recipe, #271, swapping the red wine for the sherry or white wine.
- Add the tomatoes to the skillet when you would have added the cream in the original recipe.
- In a shallow casserole, layer the polenta with ham.
- Top with the mushroomtomato sauce and cover with the cheese.
- Place under the hot broiler 6 inches from the heat to melt and brown the cheese.
- Serve with a green salad.
