Breakfast · Italian · 10 min
Polenta al Forno con Prosciutto e Zucchine (Baked Savory Polenta with Prosciutto and Zucchini)
- Calories
- 217
- Protein
- 25g
- Carbs
- 5g
- Fat
- 10g
Ingredients
- 75.3 g whole grain polenta cornmeal
- 240 ml water
- 0.25 tsp salt
- 100.4 g baby zucchini
- 12.6 g shallot
- 77.9 g prosciutto
- 1 tsp olive oil
Method
- 01In a small saucepan, bring 240 ml water and a pinch of salt to a boil. Gradually whisk in polenta cornmeal, reduce heat to low, and cook for 5 to 7 minutes, stirring constantly until thick and creamy.
- 02Heat olive oil in a skillet over medium-high heat. Add diced shallot and thin slices of baby zucchini; sauté for 4 minutes until vegetables are tender and lightly golden.
- 03Preheat oven broiler.
- 04Spoon cooked polenta into an oven-safe ramekin or shallow baking dish. Layer sautéed zucchini and shallot over top, then drape torn prosciutto ribbons over the vegetables.
- 05Place dish under the broiler for 2 to 3 minutes until prosciutto edges are crisp and browned.
- 06Serve hot immediately from the baking dish.
Cook it with the whole plan around it
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