Double Corn Polenta with Prosciutto
Indulge in the comforting elegance of Double Corn Polenta with Prosciutto, a hearty dish that showcases the natural sweetness of fresh corn combined with the creamy richness of Parmesan-laden polenta. This recipe takes your classic polenta to the next level by blending corn kernels into a velvety puree and folding in whole kernels for bursts of texture. Topped with golden-crisp slices of prosciutto and a sprinkle of fresh parsley, this dish is both rustic and refined. Perfect as a standalone dinner or served alongside your favorite roasted vegetables, this easy yet impressive recipe comes together in just 50 minutes, making it ideal for weeknight meals or cozy gatherings. Searching for comfort food recipes with a gourmet twist? This savory-sweet polenta will satisfy every craving!
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Recipe Information
Ingredients
- 1.5 cups fresh corn kernels (from about 2 ears of corn)
- 1 cup yellow cornmeal (polenta)
- 2 cups whole milk
- 2 cups water
- 3 tablespoons unsalted butter
- 0.5 cup freshly grated Parmesan cheese
- 4 slices thinly sliced prosciutto
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Prepare the fresh corn: Use a sharp knife to cut kernels off the cobs. Set aside 1 cup of kernels and reserve 1/2 cup for blending later.
In a medium saucepan, combine whole milk, water, and salt, and bring to a gentle boil over medium heat.
Slowly whisk in the cornmeal in a steady stream, avoiding lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, until the polenta is thick and creamy.
While the polenta cooks, place the remaining 1/2 cup of corn kernels into a blender or food processor. Blend until smooth. Add the blended corn puree into the polenta and stir well to combine.
Heat olive oil in a skillet over medium heat. Add prosciutto slices and cook for 1-2 minutes on each side until crispy. Transfer to a paper towel-lined plate to drain.
Stir in unsalted butter, Parmesan cheese, and freshly ground black pepper into the polenta. Adjust salt and pepper to taste.
Fold the reserved 1 cup of corn kernels into the polenta for added texture and flavor.
Serve the polenta warm in bowls. Top each with a slice of crispy prosciutto and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 6943 mg | 302% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 36.9 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1964 mg | 151% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
