Herb Polenta Baked in Prosciutto
Indulge in the gourmet elegance of Herb Polenta Baked in Prosciutto, a savory dish that combines creamy, herb-infused polenta with the salty, crispy perfection of prosciutto. This recipe is a show-stopping appetizer or side dish designed to impress! The polenta is enriched with Parmesan cheese, fresh thyme, rosemary, and parsley, then cooled and sliced into perfect portions. Each piece is lovingly wrapped in thin slices of prosciutto, brushed with olive oil, and baked to golden perfection. The result? A delightful texture combination of tender polenta and crackling prosciutto. Perfect for dinner parties, holiday gatherings, or as a standout addition to your meal, this easy-to-make yet sophisticated treat is your gateway to culinary bliss. Serve warm and watch it disappear from the table!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 3 cups Water
- 1 cup Whole milk
- 1 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 Prosciutto slices
- 1 tablespoon Olive oil
Instructions
In a medium saucepan, bring 3 cups of water and 1 cup of milk to a gentle boil over medium heat.
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Reduce the heat to low and simmer the polenta, stirring frequently, for 15-20 minutes or until thickened and creamy.
Remove the pot from heat and stir in Parmesan cheese, butter, thyme, rosemary, parsley, salt, and pepper. Mix until everything is well incorporated.
Pour the polenta into a greased 8x8-inch baking dish and spread it evenly. Let it cool to room temperature and firm up, about 30 minutes.
Once the polenta is set, cut it into 12 rectangular pieces.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wrap each piece of polenta with a slice of prosciutto, ensuring the seam is on the bottom to keep it secure. Place on the prepared baking sheet.
Lightly brush the wrapped polenta pieces with olive oil.
Bake in the preheated oven for 15-20 minutes, or until the prosciutto is crispy and the polenta is heated through.
Serve warm and enjoy this savory, crowd-pleasing dish!
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 11403 mg | 496% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.2 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1259 mg | 97% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2444 mg | 52% | |
*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.
