Polenta al Forno con Prosciutto e Zucchine (Baked Savory Polenta with Prosciutto and Zucchini)

Bring 240ml of water to a boil in a small saucepan. Whisk in the polenta integrale and a pinch of salt. Reduce heat to low and cook for 5-7 minutes, stirring constantly until thick and creamy.

Finely dice the shallot and slice the baby zucchini into thin rounds. Sauté the shallot and zucchini in a non-stick skillet over medium-high heat until the zucchini is just tender and lightly golden, about 4 minutes.

Preheat your oven broiler. Spread the cooked polenta into a small oven-safe ramekin or shallow baking dish.

Arrange the sautéed zucchini and shallots over the polenta. Tear the prosciutto ham into ribbons and drape it over the top of the vegetables.

Place under the broiler for 2-3 minutes, just until the prosciutto edges become crisp and the aromas of the cured meat intensify.

Serve warm directly in the baking dish, allowing the saltiness of the prosciutto to season the polenta.