Polenta With Sage, Prosciutto & Fontina Che

A comforting and elegant dish, this baked polenta features a creamy cornmeal base infused with savory sage. The mixture is spread into a baking dish and topped with salty prosciutto slices and rich, melty Fontina cheese. Under the broiler, the cheese bubbles and turns golden brown, creating a delightful contrast between the soft polenta, crisp ham, and gooey topping. This recipe works perfectly as a hearty side dish for roasted meats or as a vegetarian-friendly main when served with a fresh green salad. The combination of earthy corn, aromatic herbs, and salty cured ham creates a balanced and satisfying flavor profile. It is an excellent choice for dinner parties or cozy weeknight meals, offering a touch of Italian-inspired comfort without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 620.7

Dietary: Gluten-free

Description

A comforting and elegant dish, this baked polenta features a creamy cornmeal base infused with savory sage. The mixture is spread into a baking dish and topped with salty prosciutto slices and rich, melty Fontina cheese. Under the broiler, the cheese bubbles and turns golden brown, creating a delightful contrast between the soft polenta, crisp ham, and gooey topping. This recipe works perfectly as a hearty side dish for roasted meats or as a vegetarian-friendly main when served with a fresh green salad. The combination of earthy corn, aromatic herbs, and salty cured ham creates a balanced and satisfying flavor profile. It is an excellent choice for dinner parties or cozy weeknight meals, offering a touch of Italian-inspired comfort without requiring complex techniques or hard-to-find ingredients.

Ingredients

4 cup Water
1 teaspoon Salt
1 cup Polenta or yellow cornmeal
1 tablespoon Dried sage leaves
1 1/2 tablespoon Olive oil
6 sl Prosciutto (about 2 ounces)

Directions

1
Bring water and salt to a boil in a heavy medium saucepan.
2
Gradually add polenta, whisking constantly to prevent lumps.
3
Whisk in dried sage and return mixture to a boil.
4
Reduce heat to medium and cook until mixture is very thick, whisking frequently, about 15 minutes.
5
Whisk in 1 tablespoon of olive oil.
6
Preheat the broiler.
7
Coat the bottom and sides of an 8x8x2-inch baking pan with the remaining 1/2 tablespoon of olive oil.
8
Spread the cooked polenta evenly into the prepared pan.
9
Sprinkle ground pepper over the polenta.
10
Top with prosciutto slices, layering them evenly.
11
Cover with shredded Fontina cheese.
12
Broil about 6 inches from the heat source until cheese bubbles and is golden, watching closely to avoid burning, about 3 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 620.7kcal

% Daily Value *
Total Fat 19.0g30%
Saturated Fat 4.9g25%
Cholesterol 82.5mg28%
Sodium 7327.2mg306%
Total Carbohydrate 49.5g17%
Dietary Fiber 5.9g24%
Sugars 1.7g
Protein 62.3g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh sage, add 12 thinly sliced leaves instead of dried.

Use about 1 1/2 cups (6 ounces) of shredded, packed Fontina cheese for the topping.

Watch the polenta closely under the broiler as it can burn quickly due to the high sugar content in some cornmeals and the thin prosciutto slices.

For a vegetarian version, omit the prosciutto and increase the cheese or add roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Keywords: polenta, cornmeal, sage, prosciutto, fontina, cheese, italian, baked, side dish, comfort food, vegetarian option, easy dinner, creamy, broiled, savory, corn, herb, meal prep, dinner party, simple recipe

Read it online: https://www.chefs-mate.com/recipe/polenta-with-sage-prosciutto-fontina-che/