Crispy Prosciutto & Sautéed Vegetables over Cheesy Garlic & Herb Polenta
New & Notable

Crispy Prosciutto & Sautéed Vegetables

over Cheesy Garlic & Herb Polenta

40 MIN
2 Servings
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From the Test Kitchen

A popular dish in northern Italy, polenta is made by simply whisking cornmeal with liquid on the stovetop until it turns silky smooth. We're stirring fontina cheese into ours, making it the perfect creamy base for delightfully crispy prosciutto, fresh asparagus, and juicy grape tomatoes. A drizzle of herby pesto brings it all together.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Crispy Prosciutto & Sautéed Vegetables over Cheesy Garlic & Herb Polenta
Title
  • 3 oz Prosciutto
  • ¾ cup Polenta
  • 4 oz Grape Tomatoes
  • 6 oz Asparagus
  • 2 cloves Garlic
  • 2 oz Fontina Cheese
  • 1 oz Garlic & Herb Flavored Butter
  • 3 Tbsps Basil Pesto
  • 1 Tbsp Verjus Blanc
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the fontina on the large side of a box grater. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Cook & finish the polenta
2 Cook & finish the polenta

In a medium pot, combine 3 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 18 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the grated fontina and butter until combined and melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Crisp the proscuitto
3 Crisp the proscuitto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the vegetables & serve your dish
4 Cook the vegetables & serve your dish

To the pan of reserved fond, add the asparagus pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and crispy prosciutto. Drizzle with the pesto. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the fontina on the large side of a box grater. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook & finish the polenta

In a medium pot, combine 3 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 18 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the grated fontina and butter until combined and melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Cook & finish the polenta
Crisp the proscuitto
3 Crisp the proscuitto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Cook the vegetables & serve your dish

To the pan of reserved fond, add the asparagus pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and crispy prosciutto. Drizzle with the pesto. Enjoy!

Cook the vegetables & serve your dish
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