Photo: Markus Spiske
Parmesan Polenta with Tomatoes and Prosciutto
12 ingredients
10 min + 15 min
4
openrecipes
Creamy cheesy polenta topped with pan-cooked tomatoes and prosciutto. A wonderful way to use up ripe tomatoes.
Estimated Nutrition (whole recipe, rough)
520
Calories
20g
Protein
35g
Fat
36g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups FOR THE POLENTA:
- 1 teaspoon Water
- 1 cup Salt
- 2 cups Quick Cook Polenta
- 1 cup Parmesan Cheese, Grated
- 4 Tablespoons Milk
- 3 Tablespoons Heavy Cream
- 3 cups Black Pepper To Taste
- ½ cups Optional Garnishes: Basil Chiffonade And Grated Parmesan Cheese
- ¼ cups FOR THE TOMATO AND PROSCIUTTO TOPPING:
- ½ teaspoons Olive Oil
- ½ teaspoons Small Tomatoes (like Grape)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes