Golden Polenta Panini

• 份量: Makes 12 small panini.

食材

1 recipe Fast Polenta (see page 68)

8 ounces imported Italian fontina, cut into 12 thin rounds, each a little smaller than the polenta rounds

4 ounces imported Italian prosciutto, cut into 24 pieces, each about the same size as the cheese rounds

Salt and freshly ground black pepper

3 eggs, preferably cage- free

¾ cup unbleached flour

½ cup bread crumbs

Olive oil for frying

步驟

Prepare polenta according to directions on page 68. With a wet spatula, spread hot polenta on a lightly oiled 10½ X 15½-inch cookie sheet to a ½-inch thickness and smooth top. Let cool. Use a cookie cutter or glass to form 24 rounds about 2 inches in diameter. Polenta trimmings can be sprinkled with Parmesan cheese and butter, and baked in the oven. Place a round of fontina and 2 pieces of prosciutto over half of the polenta rounds. Season with a little salt and pepper to taste. Top with the

remaining polenta rounds. Crack the eggs into a bowl and beat well, adding a little salt. Spread the flour on a dinner plate and the bread crumbs on another dinner plate. In a large, heavy sauté pan, add oil to measure ¼ inch up the sides. Heat oil until hot but not smoking. Roll the edges of the panini through the flour, then dip edges in egg, and roll in bread crumbs. Bread and fry only a few

panini at a time. Cook the polenta panini in the oil on both sides until crisp. Using tongs. lift the panini one by one and fry the edges until golden brown (this seals in the melting cheese). If the exterior of the polenta is turning golden brown but the cheese is not completely melted, turn down the heat. Use tongs to remove the panini from the pan, letting excess oil drain back into the pan. Drain panini well on several layers of paper towels. Sprinkle lightly with salt. Serve immediately on dishes lined with white paper

napkins to absorb any remaining oil.