Creamy Parmesan Polenta

parmesan-polenta Recipe
Leigh Beisch
Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 25 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis includes Sugars 4g.

Note:

March 2005
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