Creamy Parmesan Polenta

parmesan-polenta Photo: Leigh Beisch


  • 1 (16-ounce) tube of polenta, cut into 1/2-inch dice
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons olive oil
  • 3 cups cherry tomatoes
  • 2 ounces very thin slices prosciutto
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • Chopped fresh parsley


1. Combine polenta and broth in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat; stir in cheese and pepper.

2. Heat olive oil in a large nonstick skillet over medium heat. Add tomato, prosciutto, and garlic; cook over medium-high heat 2 minutes. Add wine; cover and cook 2 minutes. Uncover; cook 1 minute or until most of liquid has evaporated.

3. Spoon 3/4 cup polenta into each of 4 bowls; top with 1/2 cup tomato mixture. Sprinkle with parsley.

Note: Nutritional analysis includes Sugars 4g.

  • Prep Time:
  • Cook Time:

  • Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 192
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10g
Carbohydrate per serving: 23g
Fiber per serving: 3g
Cholesterol per serving: 18mg
Iron per serving: 1mg
Sodium per serving: 734mg
Calcium per serving: 76mg

Good to Know

Polenta, made from corn meal, is a good way for those watching their cholesterol to eat something creamy without the fat. Prosciutto is a great source of protein, but it is high in sodium, so those with hypertension so be ware.

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