The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of DonWeber

DonWeber on 8.27.2013

looks good!

One Review

You must be logged in to post a review.

Profile photo of Jenelle Miller

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!

Related Recipes

Roasted Potatoes with Horseradish Aioli
Profile Photo by Kelley Simmons @ Chef Savvy in Sides
Roasted garlic potatoes drizzled with a creamy horseradish aioli. The perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cider-Glazed Roasted Root Vegetables
Profile Photo by The Scrumptious Pumpkin in Sides
An easy yet special side dish that's flavored with a tangy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Honey Garlic Roasted Brussels Sprouts
Profile Photo by Stacey @ Bake.Eat.Repeat. in Sides
Tender on the inside, with some crispy edges and a touch...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cheesy Bacon Green Bean Casserole
Profile Photo by Alice Seuffert in Sides
A staple on the Thanksgiving table, the classic green bean casserole...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Sweet Potato Casserole
Profile Photo by Kim in Sides
Creamy sweet potatoes with a delicious, crunchy topping. Perfect for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy