 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|