Cooks in: 1h
Levels: Easy
Serves: 4
List of Ingredients
- 7 OZ. of cornmeal
- 7 OZ. of casera cheese
- 2 OZ. of carrots
- leeks
- celery
- grated Grana Padano cheese
- 8 of slices speck
- Extravirgin olive oil
- Salt
Method
1
Bring 1 quart of water to boil, then add the diced carrots, leeks and celery, 1 tablespoon of oil, salt, and the cornmeal. Cook over medium heat for 35 minutes, stirring.
2
Stir in the Grana Padano cheese. Spread the polenta onto a tray lined with parchment paper and form a rectangle about 6x10 in. and 1/2 inch thick, then let cool and cut it into 16 rectangles (2 1/2 x 1 1/2 inches each).
3
Put 8 rectangles on a plate lined with parchment paper, then place 1 ounce of casera cheese and a slice of speck on top, then cover with the other slices of polenta and sprinkle with the rest of the grated casera. Broil them in the oven for 5-6 minutes. Remove from the oven and serve each guest two sandwiches.