Polenta Squares with Prosciutto

• Coarse salt
• 2 cups yellow cornmeal
• 2 teaspoons extra-virgin olive oil, plus more for the pan
• 6 slices prosciutto, cut into 1/4-inch pieces
• 1 garlic clove, finely chopped
• Freshly ground pepper
• 6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
• Fresh marjoram sprigs, for garnish

1. Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt.
2. Whisking constantly, add the cornmeal, a little at a time.
3. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
4. Heat the oil in a medium skillet over medium-low heat until hot but not smoking.
5. Add the prosciutto and garlic.
6. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta.
7. Season with salt and pepper, if desired.
8. Pour the polenta mixture into a 9 x 13-inch baking pan; smooth with a dampened spatula.
9. Let cool at least 1 hour.
10. If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
11. Trim 1/4 inch from all sides of the polenta.
12. Cut into 48 squares.
13. Preheat the broiler with the rack 5 inches from the heat.
14. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds.
15. In batches, broil the squares in the pan, 2 minutes.
16. Place a cheese cube on each square; season with pepper.
17. Broil until the cheese is melted, about 1 1/2 minutes.
18. Garnish with marjoram sprigs.

salt, yellow cornmeal, extravirgin olive oil, garlic, freshly ground pepper, taleggio cheese, marjoram sprigs

Taken from www.epicurious.com/recipes/food/views/polenta-squares-with-prosciutto-392165 (may not work)