Polenta Rounds with Caramelized Onion, Mozzarella, and Prosciutto

Polenta Rounds with Caramelized Onion, Mozzarella, and Prosciutto from We are not Martha


• 2 C chicken broth
• 2 C milk
• 1 C instant polenta
• 1/2 C parmesan cheese
• 1.5 C chopped onion (plus, 1/2 T butter and 1/3 C brown sugar for caramelizing)
• 6 oz. mozzarella
• 1/4 lb. prosciutto


1) Bring the chicken broth and milk to a boil in a large saucepan.  Whisk polenta in to the liquid and immediately turn down the heat to low. Cook polenta for about 3 minutes, stirring it a bit. Mix in parmesan cheese. Add in some salt and pepper, too.
2) Immediately pour polenta into 9 x 13 pan and let sit for about 3 hours to firm up.
3) Now, onto the toppings. Caramelize your onions with 1/2 T butter and the brown sugar over medium heat. Stir every now and then until onions are browned.
4) Cut rounds out of your polenta. I used a biscuit cutter with 2.5" diameter. Arrange your rounds on a heat-proof serving dish or cookie tray.
5) When the onions are done, layer them on top of the polenta rounds. Then top with mozzarella (heat in oven with low temperature to melt cheese, if wanted), followed by prosciutto.
6) Serve polenta bites warmed.

Makes about 13 polenta bites.