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Polenta with Buttered Spinach and Prosciutto
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50 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
prosciutto
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
polenta
vegan
(?)
Not vegan due to:
butter
parmesan cheese
prosciutto
vegetarian
(?)
Not vegetarian due to:
prosciutto
pescetarian
(?)
Not pescetarian due to:
prosciutto
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
cups
 
1
tsp
 
1
cup
 
1/2
cups
1 stick.
 
1
cup
grated, divided.
 
6
cups
 
12
slices
 
 
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PREPARATION
PREPARING THE POLENTA
1.
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.
2.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes.
3.
Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes.
4.
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.
5.
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.
6.
Cover and let stand 5 minutes to thicken.
PREPARING THE SPINACH
7.
Add the remaining butter to a large frying pan. Turn the heat on medium and allow butter to start to melt.
8.
Once butter has started to melt, add the spinach and cook, continuously stirring, until spinach has wilted.
TO SERVE
9.
Evenly divide the polenta among 4 bowls.
10.
Top each with wilted buttered spinach and 3 pieces of prosciutto.
11.
Top with freshly ground pepper and sprinkle with remaining parmesan cheese.
 
THIS RECIPE CAN BE CUSTOMIZED
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.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2106
Protein 35.4 g
Carbohydrates 98.5 g
Iron 0 mg
Fiber 5.05 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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