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)
Ingredients:
| 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 |
Steps:
- 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.
Nutrition Facts:
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