Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.
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
How to Make It
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.
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