Snack · Italian · 5 min
Prosciutto e Pomodorini su Polenta Crostini
- Calories
- 272
- Protein
- 26g
- Carbs
- 24g
- Fat
- 8g
Ingredients
- 75.0 g PROSCIUTTO CURED MEATS, PROSCIUTTO
- 150 g Polenta Valsugana (Polenta Valsugana)
- 16.7 g Tomatoes, grape, raw
- 8.5 g Garlic, raw
Method
- 01Bring 120ml of water to a boil in a small saucepan, whisk in the polenta, and cook for 5 minutes until thickened and pulling away from the sides of the pan. Spread onto a small plate to cool and firm up into a disc.
- 02Once firm, cut the polenta into bite-sized squares and sear in a dry non-stick skillet over medium-high heat until the edges are golden brown and crisp.
- 03In a small bowl, toss the halved grape tomatoes with minced raw garlic and fresh oregano.
- 04To assemble, top each crisp polenta square with a small, ruffled piece of prosciutto and a spoonful of the seasoned tomato mixture.
- 05Serve immediately while the polenta is warm and the prosciutto is cool.
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