Misto Plate Recipe
marinated artichokes, olives, roasted red peppers, aged provolone, prosciutto, polenta sticks, soppressata, and fresh mozzarella
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Ingredients
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Marinated Artichokes
Olives
Roasted Red Peppers
Cheeses and Meats
Polenta Sticks
Method
Marinated Artichokes
- 1
Prepare the Artichokes
In a bowl, combine the artichoke hearts, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Toss well to coat the artichokes evenly.
- 2
Chill the Mixture
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Olives
- 3
Prepare the Olives
Place the mixed olives in a serving bowl. You can leave them whole or slice them if preferred.
Roasted Red Peppers
- 4
Prepare the Red Peppers
Slice the roasted red peppers into strips and place them in a serving dish.
Cheeses and Meats
- 5
Plate the Cheeses and Meats
Arrange the aged provolone, prosciutto, soppressata, and fresh mozzarella balls on a large platter.
Polenta Sticks
- 6
Cook the Polenta
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta while stirring continuously to prevent lumps.
- 7
Incorporate Cheese and Seasoning
Reduce the heat and continue to stir for about 10 minutes until thickened. Stir in the grated parmesan cheese and salt.
- 8
Set and Cut Polenta
Spread the polenta mixture into a greased baking dish and let it cool completely. Once set, cut into sticks.
- 9
Fry the Polenta Sticks
Heat olive oil in a frying pan over medium heat and fry the polenta sticks until golden brown on all sides.