400 g of cornmeal
6 cups (quarts) of water
50 g of mozzarella cheese, sliced
50 g of ham, sliced
Salt to taste
400 g of cornmeal
6 cups (quarts) of water
50 g of mozzarella cheese, sliced
50 g of ham, sliced
Salt to taste
Pour the water into a pot and bring it to a boil
Add salt and slowly stir in the cornmeal, taking care not to lump it up
Stir constantly with a wooden spoon - taking care not to overmix - and cook on low heat for about 40 minutes
Pour the polenta into a damp mold and let it cool completely
Unmold and cut thick slices
Arrange the slices in an untended baking dish and make a cut in the center of each slice
Be careful not to break the polenta
Place a little cheese and ham on each part and put it in the preheated oven until the cheese starts to melt
Serve immediately
