Polenta Rellena con Jamon y Queso
POLENTA WITH HAM AND CHEESE FILLING
Serves 4 to 6
2 T canola oil
1/2 large onion, finely chopped
2 cloves garlic, roasted & minced
2 medium-size ripe but firm tomatoes, peeled, seeded, and chopped
1/4 t salt
1/4 t freshly ground black pepper
pinch of sugar
1 ½ c milk or water
1 ½ c water
1 t salt
½ t white pepper
1 c cornmeal
6 ounces thinly sliced ham
6 ounces dobla crema cheese, thinly sliced
1/4 c shredded Parmesan cheese
½ cup whipping cream
Saute the sofrito ingredients in a skillet over low-medium heat to make a tomato sauce. Set aside.
In a heavy sauce pan, bring the milk, water, salt & pepper to a boil. Reduce heat to low. Pour the cornmeal into the liquid in a steady stream while stirring constantly with a whisk. Continue to cook and stir the mixture for about 7 minutes. It should pull away fromteh side of the pan when it is finished.
Butter a 9-inch square baking dish. Spread half of the polenta on the bottom of the dish. Spread half of the sofrito on the polenta. Layer half of the ham and dobla crema cheese on top. Spread the remaining polenta on the cheese. Repeat the sofrito, ham and dobla crema cheese. Sprinkle with parmesan. Drizzle the whipping cream around the edges.
Refrigerate until ready to bake.
Preheat oven to 375*F.
Bake the polenta for about 20 minutes, or until golden. Remove the dish from the oven and allow it to cool 10 minutes before serving.