Breakfast · Italian · 5 min
Polenta e Prosciutto con Pomodori Arrostiti
- Calories
- 787
- Protein
- 62g
- Carbs
- 48g
- Fat
- 37g
Ingredients
- 148.3 g Polenta Valsugana
- 169.9 g PROSCIUTTO CURED MEATS
- 411.8 g Tomatoes, grape, raw
- 33.0 g Shallots, raw
- 14.7 g Oil, olive, salad or cooking
Method
- 01Bring 350ml of water to a boil in a small saucepan, whisk in the polenta slowly to avoid lumps, and cook over low heat for 8-10 minutes until thick and creamy, stirring frequently.
- 02While the polenta cooks, heat the olive oil in a small skillet over medium-high heat. Add the grape tomatoes and minced shallots. Sauté until the tomatoes begin to blister and pop, releasing their juices, about 5-7 minutes. Season with a pinch of salt and fresh oregano.
- 03Drape the thin ribbons of prosciutto over the warm, creamy polenta in a wide bowl, allowing the residual heat to gently soften the fat.
- 04Top with the blistered tomatoes and shallots, spooning the pan juices over the meat.
- 05Finish with a final crack of black pepper and serve immediately while the contrast between the hot grain, sweet tomatoes, and salty ham is at its peak.
Cook it with the whole plan around it
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