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Creamy Parmesan Polenta

Photo: Leigh Beisch

Prep time 25 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 1/4 cups)
Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.

Ingredients

  • 1 (16-ounce) tube of polenta, cut into 1/2-inch dice
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons olive oil
  • 3 cups cherry tomatoes
  • 2 ounces very thin slices prosciutto
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • Chopped fresh parsley

Nutrition Information

  • calories 192
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 10 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 18 mg
  • iron 1 mg
  • sodium 734 mg
  • calcium 76 mg

How to Make It

  1. 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.

  2. 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.

  3. Spoon 3/4 cup polenta into each of 4 bowls; top with 1/2 cup tomato mixture. Sprinkle with parsley.

  4. Note: Nutritional analysis includes Sugars 4g.