Polenta with prosciutto and rocket
Cooking time:
30 minutes
Active time:
10 minutes
Complexity:
Easy
Polenta is a dish of corn grits, traditional for Italy and widespread in its northern regions. Due to the low cost of polenta in the Middle Ages, it was especially popular among poor people. After all, it is satisfying and easy to prepare. Try our option - baked polenta with prosciutto and rocket. It's something on exquisite!
See all recipes category Cereals and legumes 
5
Recipe "Polenta with prosciutto and rocket "
Ingredients for 4 servings
corn grits
0.5 cup
grated parmesan
50 g
flour
1 tbsp. spoon
prosciutto
for filing
arugula
30g to serve
water
1.5 cups
Step 1/5
Boil the corn grits on water in a 1:3 ratio for about 10 minutes until fully absorbed. You don't need to salt. At the end of cooking, you can cover with foil, make small holes in it with a knife and leave for another 10 minutes so that the cereals are steamed.
Step 2/5
Put the cooked cereal in a bowl, add the grated parmesan and stir. If your parmesan is not salty enough, you can salt a little to taste. Along with parmesan, a couple of yolks can be added to corn grits for texture.
Step 3/5
To make the polenta more dense, add a tablespoon of flour and stir again until combined. Polenta, by the way, can not be baked, but served like porridge - in this case, you do not need to add flour.
Step 4/5
Line the tin with parchment. Put polenta in it, level and bake in an oven preheated to 180 ° C for about 15-20 minutes, so that it browns and dries a little.
Step 5/5
Remove the finished polenta from the oven, cool a little to stabilize and cut into pieces more evenly. Slice the polenta and serve with prosciutto and rocket.
Ingredients for 4 servings
corn grits
0.5 cup
grated parmesan
50 g
flour
1 tbsp. spoon
prosciutto
for filing
arugula
30g to serve
water
1.5 cups
Nutritional value per 100 g
Calories
207 kcal
Proteins
11 g
Fats
6 g
Carbohydrates
28 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g
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