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Fried Polenta
with Scamorza Cheese & Prosciutto Cotto

The only recipe for Fried Polenta with Scamorza Cheese you'll ever need or ever want. Don't believe me? Try it and you'll be convinced!

Like all the best recipes in Italy, this one comes from the mamma and nonna of a friend. Many times the mammas and nonnas of Italy guard their "secret" recipes fiercely. Insist a little too much that they let you in on the secret, and you may well find yourself being chased out of the kitchen by a wooden spoon-wielding mamma or nonna.

Believe me, you don't want to argue with an Italian mamma who has a wooden spoon in her hand!

Luckily, we do all the suffering for you. We've been chased out of kitchens, suffered regularly under the tyranny of the wooden spoon, and all so that you can have these original recipes. 

Now that you know what we go through for your sake, I hope you'll enjoy this recipe for fried polenta with scamorza cheese and prosciutto cotto, otherwise known as Polenta Cordon Bleu. 

Fried polenta with scamorza cheese and prosciutto cotto.

Ingredients

  • Polenta: 200g / 7oz
  • Water: 1L / 34oz
  • Scamorza Cheese: 100g / 3.5oz
  • Prosciutto Cotto (Cotto Ham): 100g / 3.5oz
  • 3 Eggs
  • Breadcrumbs: 250g / 9oz
  • Sunflower Oil: 1L / 34 fl oz
  • Salt
  • Olive Oil

Cooking Instructions

  • Heat the water, as soon as it begins to boil add a bit of salt and some olive oil. 
  • Pour in the polenta and start to stir it with a whisk, than keep mixing it with a wooden spoon. When the polenta gets thick, transfer it into a lightly greased tray and level it with a spatula to obtain a polenta of about 1cm thick. 
  • Cover with wrapping foil and let cool in the refrigerator for about 30 minutes to make it firmer. 
  • Remove the polenta from the refrigerator and use a glass to cut out 6 discs. Be sure to save the leftover polenta for later use; see our FAQ section below this recipe for some ideas on what to do with leftover polenta.
  • With the same glass, slice 6 discs of scamorza cheese and place them on top of 3 of the polenta discs.
  • Slice the ham into discs and layer it on top of the cheese. Follow with another slice of scamorza on each, and then cover with the remaining 3 polenta discs.
  • Roll it it into the bread crumbs, paying special attention to the outer edges. Repeat the rolling in eggs+breadcrumbs.
  • Heat the sunflower oil in a rather deep pan and when it has reached around 160 °C/ 320 °F, dunk in one polenta disc. 
  • Cook 2-3 minutes per side.

Serve hot and enjoy!!

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Polenta FAQ

What is polenta?

Polenta is a traditional Italian dish made from coarsely ground cornmeal. It can be served soft and creamy, like porridge, or allowed to set and then sliced into cakes or discs. It’s a versatile side dish that pairs well with a variety of toppings and sauces.

Can you make polenta ahead of time?

Yes, you can make polenta ahead of time. After cooking, pour the polenta into a dish and let it set. Once firm, you can slice it and store it in the refrigerator for up to a week. When you're ready to use it, simply reheat the slices by grilling, frying, or baking them.

Is polenta gluten-free?

Yes, polenta is naturally gluten-free since it is made from cornmeal. However, it’s important to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing products.

How can you use leftover polenta?

Leftover polenta can be repurposed in several delicious ways. You can slice it and fry or grill the pieces until crispy, then serve them with various toppings. Another great option is to reheat it with milk and sweeteners for a comforting breakfast porridge.

Can polenta be frozen?

Yes, cooked polenta can be frozen. After letting it cool and set, slice the polenta into portions and wrap each piece in plastic wrap or foil. Store the wrapped pieces in an airtight container or freezer bag. When you're ready to use it, simply thaw in the refrigerator and reheat as desired.

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