Medaglioni Di Polenta E Prosciutto Al Forno – Baked Polenta Medallions With Ham

Having all the other ingredients already chopped and ready next to you, in a medium sized pot bring the water with rice milk to a boil.

Turn the heat off and slowly add the polenta while stirring with a whisk, always in the same direction.

Add the ham, Parmesan cheese, herbs, 1 tbsp butter, salt and pepper.

Mix gently together until the polenta is thickening up but still creamy.

Dont let the polenta become hard before transferring it to a flat slightly wet surface (you need to wet it so it wont stick).

With the blade of a knife flatten the polenta and let it cool for at least an hour.

Using a round cooking cutter make as many rounds as you wish and transfer them onto a baking dish.

Put a tiny amount of butter on every medallion and sprinkle with the remaining Parmesan cheese.

Bake for 20 minutes at 375 F or until golden brown.