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Polenta, Prosciutto and Tre Stelle® Bocconcini min mini Kebabs

It often only takes one little addition to make a huge difference, in both taste and presentation.

Prep Time:
10 minutes
Ready In:
30 minutes or less
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250 mL of water 5 heaped tablespoons of quick-cooking polenta 4-5 thin slices of prosciutto Tre Stelle® Bocconcini mini mini A few fresh mint leaves Salt, olive oil


Bring the water to a boil in a pot and add a pinch of salt. Lower the heat and sprinkle in the polenta, stirring with a whisk. Let it cook for 5 to 6 minutes, adding a few more drops of water if necessary. Pour it into an oiled baking pan: you want it to be quite thick. Allow it to cool completely. As soon as the polenta has cooled and set, cut it into squares. Brush the squares with oil and put them on the barbecue for about 30 seconds to 1 minute on each side. Assemble the kebabs with a mint leaf, a ball of Bocconcini, half a slice of prosciutto and two pieces of grilled polenta. Serve the kebabs or, if you are preparing them in advance, keep them in the refrigerator.

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Created by: Taste Team - Margherita

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