Polenta with cheese and prosciutto
Servings: 6
Calories: 370kcal
Ingredients
- 350 g cheese I used President's 'telemea de vaca'
- 180 g cornflour I used Panzani's quick polenta cornflour
- 200 g prosciutto crudo
- 150 g low fat sour cream 10% fat
- salt to taste
- 1 l water
Instructions
- Add the water to boil, then add a tsp of salt and the cornflour. Whisk together until the flour is cooked and the composition is thick. Season with salt if necessary.
- Add the prosciutto to a pan and roast for 2-3 minutes.
- Grate the cheese and mix with the sour cream in a bowl.
- Pour the polenta into serving bowls, then layer up the cheese and sour cream and garnish with the roasted prosciutto. If you don't serve it right away, use a container and layer the polenta as described.