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Polenta and Prosciutto Wraps

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Ingredients

Directions

  1. On an oiled flattop grill, or in an oiled sauté pan, over medium-high heat, cook polenta for 3-4 minutes per side, or until warmed through, topping with 1 oz. cheese after flipping.
  2. To assemble one wrap, spread 1 oz. marinara over a tortilla, followed by polenta with cheese, ½ oz. crispy prosciutto, ½ oz. black olives, and ½ oz. marinated tomatoes. Roll, folding in one end to create a wrap.

Ingredients

  • 2 cup Chicken stock
  • 2 cup Heavy cream
  • 2 Tbsp. Butter
  • 8 Oz. Baby Portobello mushrooms, sliced
  • 1/2 cup Red onion, small dice
  • 1/2 cup Roasted red pepper, small dice
  • 2 tsp. Garlic, minced
  • As Needed salt
  • As Needed black pepper
  • 1 cup Corn meal
  • 1 cup Parmesan cheese

Directions

  1. In a saucepan over medium heat, combine chicken stock and heavy cream and bring to a simmer.
  2. Meanwhile, sauté mushrooms in 1 tbsp. butter until they have released their moisture. Add remaining butter, onion, pepper, garlic, salt, and pepper. Increase heat to medium-high and sauté for 5-7 minutes, or until onion has softened.
  3. When chicken stock and cream are hot, whisk in corn meal in a slow steady stream and continue to stir for 5-7 minutes as the mixture thickens. Whisk in parmesan and stir until melted. Fold in sautéed vegetables.
  4. Pour mixture into a greased hotel pan and refrigerate, covered, for 4-6 hours or overnight, until set. Cut into 3 ½ oz., rectangular portions (about 2”x 4”). Reserve refrigerated for service.

Ingredients

  • 4 Oz. Red wine vinegar
  • 4 Oz. Olive oil
  • 2 tsp. Sugar
  • 1 Tbsp. Oregano, fresh, chopped
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 6 Oz. Tomato, thinly sliced

Directions

  1. Whisk together all ingredients but tomato until vinegar and oil have emulsified. Add tomatoes and let stand at room temperature for 30 minutes. Drain and reserve refrigerated for service.

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