Serves: 14
Total Calories: 501

2 1/2 cups water
1 teaspoon salt
1 cup instant polenta, such as Bellino or Favero
7 to 8 ounces thinly sliced prosciutto, at least 14 slices
1/2 cup Basil Pesto, homemade or jarred
2 Roasted Peppers, homemade, jarred or frozen, each cut into 16 strips
2 ounces imported Parmesan cheese

Heat the water to boiling in a medium saucepan over medium-high heat. Add the salt and the polenta and stir until the mixture is smooth and thick, about 2 minutes. Cool to room temperature.

When the polenta is cool enough to handle, place 2 slices of prosciutto on a sheet of plastic wrap so that the slices overlap lengthwise by at least 1 inch, forming a rectangle measuring roughly 6 by 8 inches. Spread 1/4 cup of polenta into a 3-by-8- inch rectangle on the part of the prosciutto closest to you. Spread 1 tablespoon of pesto over the polenta, and place 4 strips of pepper along the edge of the polenta closest to you.

Using the plastic wrap for support, roll up the prosciutto and its contents, starting with the side closest to you do not roll the plastic wrap into the roll. The finished roll should look like a big polenta cigar encased in a skin of prosciutto. Wrap it in its plastic wrap and squeeze gently to compact the roll. Repeat, forming rolls with the remaining ingredients. Do not refrigerate.

To serve, remove the plastic and slice each roll into 8 pieces arrange cut-side up on a platter, as one would serve sushi. Shave the Parmesan with a vegetable peeler and serve in a little pile for topping the sushi, in the same style used for presenting pickled ginger with traditional sushi.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 14
Total Calories: 501
Calories from Fat: 390

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