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Leigh Beisch Photo by: Leigh Beisch

Creamy Parmesan Polenta

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

Health MARCH 2005

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Cook time: 10 Minutes
  • Prep time: 25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 10g
  • Carbohydrate: 23g
  • Fiber: 3g
  • Cholesterol: 18mg
  • Iron: 1mg
  • Sodium: 734mg
  • Calcium: 76mg

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Creamy Parmesan Polenta Recipe