Polenta and Pumpkin Stacks

    1 hour 10 minutes

    A wonderful appetiser or gourmet nibble made of baked polenta layered with pumpkin, ricotta and prosciutto.


    South Australia, Australia
    3 people made this

    Serves: 6 

    • 2 cups polenta
    • 4 cups water
    • 500g Queensland blue pumpkin
    • 500g fresh ricotta
    • 50g toasted pinenuts
    • 1 spring flat parsley, finely chopped
    • salt and pepper
    • 6 slices prosciutto

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Bring the 4 cups of water to a boil with some salt. Add the polenta and stir constantly until the polenta is stiff and a spoon can stand upright. Pour into a baking tray and allow to cool.
    2. Peel and seed the pumpkin and cut into small chunks. Roast it with a little olive oil, salt and pepper until tender, about 20 minutes.
    3. Combine the pumpkin with crumbled ricotta, pinenuts and parsley, season with salt and pepper to taste.
    4. Using a large glass cut rounds out of the cooled polenta. Place a mound of the pumpkin mixture on each, then attractively layer the prosciutto over. Bake at 180 degrees C for 20 minutes then serve!

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    Reviews in English (1)


    Sound delicious Will try and rate  -  09 Nov 2013