lunch

Polenta al Forno with Prosciutto, Mozzarella, and Pomodorina

Name: Polenta al Forno with Prosciutto, Mozzarella, and Pomodorina
Ingredients: 69.9 g Polenta integrale (Polenta Valsugana); 194.7 g PROSCIUTTO CURED MEATS, PROSCIUTTO; 20.7 g Cheese, mozzarella, whole milk; 345.7 g POMODORINA WITH FRESH BASIL PASTA SAUCE; 6.1 g Garlic, raw; 60.7 g Radicchio, raw

Nutrition

1036

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Polenta integrale (Polenta Valsugana)69.9 g

PROSCIUTTO CURED MEATS, PROSCIUTTO194.7 g

Cheese, mozzarella, whole milk20.7 g

POMODORINA WITH FRESH BASIL PASTA SAUCE345.7 g

Garlic, raw6.1 g

Radicchio, raw60.7 g

Instructions

Preheat oven to 400°F (200°C).

Prepare the polenta: bring 450ml of water to a boil, slowly whisk in the polenta and cook for 5 minutes until thickened. Spread into a small oven-safe ceramic dish.

In a small pan, briefly sweat the minced garlic until fragrant, then stir in the Pomodorina sauce.

Pour the tomato sauce over the polenta base. Arrange the prosciutto in ribbons over the top, nesting them into the sauce.

Tear the mozzarella and scatter it across the dish, along with the sliced radicchio.

Bake for 15-20 minutes until the edges of the polenta are firm and the cheese is bubbling and slightly browned.

Let rest for 5 minutes before serving so the sauce settles. The prosciutto should be slightly crisp at the edges and savory-tender throughout.