Medaglioni Di Polenta E Prosciutto Al Forno – Baked Polenta Medallions With Ham

Mix gently until the polenta is thickening up but still creamy. You don't want it to become hard before you transfer it to a flat, slightly wet surface (wetting the surface keeps it from sticking). Use the blade of a knife to flatten the polenta evenly.

Let the polenta cool for at least 1 hour. Once firm, use a round cooking cutter to make as many medallions as you wish and transfer them onto a baking dish. Put a tiny amount of butter on each medallion and sprinkle with the remaining Parmesan cheese.