Polenta Sandwiches / Polenta in Carrozza


Polenta is very versatile. When it is cold, it can be sliced and layered into a type of lasagna or used like bread. My favorite way to have it is as a sandwich, stuffed with cheese and ham and then fried in butter. With a salad and a glass of wine, this makes a very satisfying meal.


  • 1 recipe Polenta, chilled
  • 1/4 pound prosciutto, thinly sliced
  • 1/2 pound Fontina cheese, thinly sliced
  • 3 large eggs
  • 1 1/2 cups fresh bread crumbs
  • 5 tablespoons butter


  1. Cut the polenta into 12 slices. Top 6 of the slices with the prosciutto and then the cheese. Top each sandwich with another polenta slice.
  2. In a shallow bowl, beat the eggs. Spread the bread crumbs on a plate. Dip both sides of each sandwich in the eggs and then dredge in the bread crumbs to coat both sides. Set the sandwiches aside on a baking sheet to dry slightly.
  3. In a frying pan, heat the butter. Add the sandwiches and fry on both sides until golden brown and the cheese is melted. Serve immediately.
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Hector Basabro


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