Polenta pie with cheese fondue and Prosciutto di Modena

Ingredients

  • 50 g of Prosciutto di Modena
  • 150 g of fresh cream
  • 150 g of Fontina DOP
  • 40 g of grated Parmigiano Reggiano DOP
  • 750 g of water
  • salt
  • 180 g of pre-cooked corn flour
  • rosemary
  • pepper
  • 4/5 slices of PDO Modena Ham
  • chopped hazelnuts

The quantities indicated are enough for four people.