INGREDIENTS
- 12 oz Prosciutto di parma thinly sliced
- Polenta precooked in a block shape
- 6 oz Gana padano finely grated
- 1 cup 35% Cream
- 4 tsp Black olive puree
- Salt and pepper to taste
METHOD
- Slice the cold polenta into four ½ inch thick slices.
- Preheat a grill on medium/high heat and lay the polenta on it to cook, turn only when it releases from the metal surface; you will have to wait a few minutes for it, so do not rush but keep a close eye on it.
- Put the cream in a pot and simmer gently for a couple of minutes, season with salt and white pepper to your liking.
- Remove the cream from the stove and allow to cool a few degrees, add the Padano in it and blend well with a stick blender until cheese is dissolved, set aside in a warm place, do not re-boil.
- Mix the pureed olives with a little olive oil and set aside.
- Once the polenta is cooked and has nice grill marks on both sides place each slice on a platter and spread some olive tapenade on each slice, top with Prosciutto di Parma and drizzle some Padano Cream over it and around the platter, do not cover the whole prosciutto with the cream.