Lunch · Italian · 15 min
Polenta al Forno with Prosciutto, Mozzarella, and Pomodorina
- Calories
- 933
- Protein
- 75g
- Carbs
- 70g
- Fat
- 43g
Ingredients
- 231.1 g polenta
- 477.8 g pomodorina sauce
- 6.1 g garlic
- 1 tbsp extra virgin olive oil
- 213.4 g prosciutto
- 20.7 g whole-milk mozzarella cheese
- 60.7 g radicchio
Method
- 011. Preheat oven to 400°F (200°C).
- 022. Prepare the polenta: Bring 450 ml 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.
- 033. In a small pan, heat olive oil over medium-low heat. Sweat the minced garlic until fragrant (about 1 minute), then stir in the Pomodorina sauce and warm through.
- 044. Pour the tomato sauce over the polenta base. Arrange prosciutto ribbons over top, nesting them into the sauce.
- 055. Tear the mozzarella cheese and scatter it across the dish along with the sliced radicchio.
- 066. Bake for 15-20 minutes until the polenta edges are firm, prosciutto edges crisp, and mozzarella is melted and bubbling (reaching a safe temperature of 165°F/74°C).
- 077. Let rest 5 minutes before serving.
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