Add flavor to creamy polenta with parmesan cheese and top with tomato and proscuitto.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.


Credit: Leigh Beisch

Recipe Summary test

25 mins
10 mins
35 mins
4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

192 calories; fat 6g; saturated fat 2g; mono fat 2g; protein 10g; carbohydrates 23g; fiber 3g; cholesterol 18mg; iron 1mg; sodium 734mg; calcium 76mg.