DOUBLE CORN POLENTA WITH PROSCIUTTO
Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.
Provided by GrammaMikki
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
- Gradually whisk in polenta until well incorporated.
- Reduce heat to medium low and simmer until thickened, 3-5 minutes.
- Remove from heat and stir in the butter, parmesan cheese and prosciutto.
Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2
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Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #european #italian #pasta-rice-and-grains
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