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Parmesan Polenta with Tomatoes and Prosciutto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Creamy cheesy polenta topped with pan-cooked tomatoes and prosciutto. A wonderful way to use up ripe tomatoes.

Ingredients

  • FOR THE POLENTA:
  • 4 cups Water
  • 1 teaspoon Salt
  • 1 cup Quick Cook Polenta
  • 2 cups Parmesan Cheese, Grated
  • 1 cup Milk
  • 4 Tablespoons Heavy Cream
  • Black Pepper To Taste
  • Optional Garnishes: Basil Chiffonade And Grated Parmesan Cheese
  • FOR THE TOMATO AND PROSCIUTTO TOPPING:
  • 3 Tablespoons Olive Oil
  • 3 cups Small Tomatoes (like Grape)
  • ½ cups Shallots, Diced
  • ¼ cups Prosciutto, Diced
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Crushed Red Pepper Flake
  • Salt And Pepper, to taste

Preparation

Bring water to a boil in a medium sized pot. Then add salt. Slowly pour in the polenta in a continuous stream, stirring continuously until incorporated. Keep stirring and cook for five minutes. Then add cheese, milk, cream and a generous amount of fresh ground black pepper. Reduce heat to low and prepare tomatoes.

In a large skillet, heat olive oil over medium high heat. Add the rest of the topping ingredients and give it a stir. Reduce heat to medium. Cover and cook for ten minutes.

Pour polenta onto a large serving dish and top with tomato mixture. Garnish with basil chiffonade and grated Parmesan cheese.

One Comment

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DonWeber on 8.27.2013

looks good!

One Review

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Jenelle Miller on 9.14.2013

this was so yummy! I didn’t want to buy grape tomatoes when I had so many romas in the garden, so that is what I used. It was great!

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