Breakfast · Italian · 15 min
Polenta al Forno with Braised White Beans and Crispy Prosciutto
- Calories
- 898
- Protein
- 74g
- Carbs
- 99g
- Fat
- 27g
Ingredients
- 71.5 g whole grain cornmeal polenta
- 1.9 cup water
- 0.5 tsp salt
- 141.3 g white beans
- 188.7 g prosciutto
- 50 g sweet onion
- 3 clove garlic
- 1 tsp extra virgin olive oil
- 2 sprig fresh rosemary
- 0.25 tsp black pepper
Method
- 01Preheat the oven to 375°F (190°C).
- 02In a small saucepan, bring water and half of the salt to a boil. Gradually whisk in the polenta cornmeal. Reduce heat to low and simmer, stirring continuously, for 10-12 minutes until thick and creamy. Spread the polenta into a small oven-safe baking dish.
- 03In a skillet, heat half of the extra virgin olive oil over medium heat. Add the minced sweet onion and garlic; cook for 3-4 minutes until translucent. Add cooked white beans, half of the minced fresh rosemary, remaining salt, and black pepper. Stir for 2 minutes to heat through.
- 04Arrange prosciutto slices over the spread polenta base, then top with the braised white bean mixture.
- 05Bake in the preheated oven for 15 minutes until the prosciutto turns crisp around the edges and polenta is set.
- 06Drizzle with the remaining extra virgin olive oil and garnish with remaining fresh rosemary before serving.
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