Prep 0 mins
Cook 10 mins
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.
- 1 cup milk
- 1 cup water
- 1 cup corn kernel (fresh or frozen)
- 1⁄2 cup polenta
- 2 tablespoons butter
- 1⁄4 cup grated parmesan cheese
- 2 ounces prosciutto, chopped
- 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.
This was yummy! DH and I shared it as our main course, along with a lovely salad. I think I could have used some left over Easter ham, but I'd already bought the prosciutto, so...<br/>I went ahead and used the cornmeal I had on hand instead of "authentic" polenta and I added some garlic salt and pepper. Fast and easy dish! made for Spring 2013 PAC
I absolutely loved this dish. It is incredibly easy, so hearty, and unbelievably tasty! I could have eaten the entire dish by myself. I think this would be good as a base for drizzling some kind of onion/mushroom cream sauce over as well.