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Prosciutto Cotto and Basil Polenta Loaf with Asiago Cheese

Prep Time: 10 minutes
Cook Time: 50 minutes
Serving Size: 6
Prosciutto Cotto and Basil Polenta Loaf with Asiago Cheese
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Ingredients

  • 1 cup (250 mL) medium-grind cornmeal
  • 1/3 cup (75 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 3 eggs, beaten
  • 6 tbsp (90 mL) canola oil
  • 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 4 oz (125 g) Mastro® Prosciutto Cotto, chopped
  • 3/4 cup (175 mL) shredded Asiago cheese
  • 1/4 cup (60 mL) chopped fresh basil

Directions

  1. Preheat oven to 325F (160C). Grease 9- x 5-inch (2 L) loaf pan.
  2. In bowl, whisk together cornmeal, flour, baking powder and salt. In separate large bowl, beat eggs, oil, sugar and melted butter until sugar is dissolved; stir in cornmeal mixture just until moistened. Stir in Prosciutto Cotto, Asiago and basil just until combined. Scrape into prepared pan.
  3. Bake for 45 to 50 minutes or until toothpick inserted into centre comes out clean. Let cool in pan for 5 minutes. Invert onto rack; let cool completely.
  4. Tip: Stir in 1/2 cup (125 mL) chopped toasted hazelnuts along with the ham for some added crunch.

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