Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.
Provided by: SmallRecipe.com
Total time: 35 minutes
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 4 servings (serving size: 1 1/4 cups)
|1 (16-ounce) tube of polenta, cut into 1/2-inch dice|
|1 cup fat-free, less-sodium chicken broth|
|¼ cup (1 ounce) grated fresh Parmesan cheese|
|¼ teaspoon freshly ground pepper|
|2 teaspoons olive oil|
|3 cups cherry tomatoes|
|2 ounces very thin slices prosciutto|
|3 garlic cloves, minced|
|¼ cup dry white wine|
|Chopped fresh parsley|
- Combine polenta and broth in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat; stir in cheese and pepper.
- Heat olive oil in a large nonstick skillet over medium heat. Add tomato, prosciutto, and garlic; cook over medium-high heat 2 minutes. Add wine; cover and cook 2 minutes. Uncover; cook 1 minute or until most of liquid has evaporated.
- Spoon 3/4 cup polenta into each of 4 bowls; top with 1/2 cup tomato mixture. Sprinkle with parsley.
- Note: Nutritional analysis includes Sugars 4g.
Calories 192 calories, Carbohydrate 23 g, Cholesterol 18 mg, Fat 6 g, Fiber 3 g, Protein 10 g, Saturated Fat 2 g, Sodium 734 mg