Ingredients

makes 48

　　Coarse salt

　　2 cups yellow cornmeal

　　2 teaspoons extra-virgin olive oil, plus more for the pan

　　6 slices prosciutto, cut into 1/4-inch pieces

　　1 garlic clove, finely chopped

　　Freshly ground pepper

　　6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)

　　Fresh marjoram sprigs, for garnish

　　

Step 1

Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.

　　

Step 2

Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.

　　

Step 3

Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.

　　

Step 4

If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).

　　

Step 5

Trim 1/4 inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1 1/2 minutes. Garnish with marjoram sprigs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.