Polenta, Parmesan, And Prosciutto Spoon Breads,

By Food52
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1 cup polenta, preferably fine mill

2 cups water (more if needed)

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 sprigs thyme, intact

11/2 cups buttermilk, divided

2 tablespoons butter

1 1/2 cup Parmigiano Reggiano, divided

3 eggs, separated

1 teaspoon baking powder

pinches cayenne

1 1/2 ounce thinly sliced proscuitto (about 3 pieces), cut crosswise into 1/2 inch ribbons

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