4 cups (chopped) of cornmeal
12 cups (chopped) of water
2 packets of chicken broth
200 g of grated cheese
3 chopped onions
50 g of butter
2 cloves of garlic, minced
4 chopped tomatoes
1 sprig of rosemary
Salt to taste
300 g of prosciutto, cut into strips
300 g of mozzarella, cut into strips
4 cups (chopped) of cornmeal
12 cups (chopped) of water
2 packets of chicken broth
200 g of grated cheese
3 chopped onions
50 g of butter
2 cloves of garlic, minced
4 chopped tomatoes
1 sprig of rosemary
Salt to taste
300 g of prosciutto, cut into strips
300 g of mozzarella, cut into strips
1
Bring the water to a boil in a pot
2
Add the chicken broth packets
3
Gradually add the cornmeal, stirring well to prevent lumps
4
Mix in the grated cheese until it's fully incorporated and no longer sticking to the pot
5
In another pot, melt the butter for the sauce
6
Add the onion, garlic, tomato, rosemary, salt, and a little water
Let it simmer for 10 minutes
7
Grease a baking dish and add a layer of the sauce
8
Top with a layer of polenta
9
Cover with prosciutto and mozzarella, finishing with a layer of polenta and sauce
10
Bake in the oven until the cheese is melted.
