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Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes.
Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes.
When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup parmesan cheese into polenta until cheese has melted.
Cover and let stand 5 minutes to thicken.
Add the remaining butter to a large frying pan. Turn the heat on medium and allow butter to start to melt.
Once butter has started to melt, add the spinach and cook, continuously stirring, until spinach has wilted.
Evenly divide the polenta among 4 bowls.
Top each with wilted buttered spinach and 3 pieces of prosciutto.
Top with freshly ground pepper and sprinkle with remaining parmesan cheese.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 35.4 g
Carbohydrates 98.5 g
Iron 0 mg
Fiber 5.05 g
Calcium 0 mg
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The chart shows both nutrition totals as well as per-ingredient nutrition.