For an easy appetizer, make sure you try this halloumi and polenta wrapped in prosciutto recipe – it’s a dinner party delight.
Halloumi and Polenta Wrapped in Prosciutto
1 cup chicken stock
½ cup milk
½ cup quick cooking polenta
220g haloumi cheese
1 to 2 bunches asparagus
18 slices prosciutto
Place stock and milk into a saucepan over a medium to high heat, Induction level 7.
Bring the mixture to the boil, then add the polenta in a steady stream, whisking constantly. Continue to cook while whisking for a further 4 to 5 minutes or until the mixture comes away from the sides of the pan. Stir in the butter and mix well.
Spread the polenta into a 20cm square shallow pan that has been greased and lined with baking paper. Allow to cool and set.
Preheat oven on CircoTherm® to 200˚c. Line the universal pan with baking paper.
Remove the polenta from the pan and cut into 3 even rows. Slice each row crosswise into 6 rectangular pieces. Slice the haloumi into 18 pieces approximately the same size as the polenta and place a slice on top of each piece of polenta. Cut the asparagus spears into 3 even size pieces. Halve each piece lengthwise. Arrange approximately 3 pieces of asparagus on top of the haloumi.
Lay a piece of prosciutto on a board then place a polenta bundle on top. Wrap the prosciutto around the bundle to hold the ingredients together. Repeat to use all the prosciutto.
Place onto baking tray and cook for 10 to 12 minutes or until golden.