Polenta and Pumpkin Stacks

Polenta and Pumpkin Stacks


1 person made this

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

rolypoly South Australia, Australia

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!

Recently Viewed

Reviews (1)


Sound delicious Will try and rate - 09 Nov 2013

Write a review

Click on stars to rate