Help! Recipes with polenta OR prosciutto

[munchies]

After making my inagural trip to Trader Joe's this weekend, I was able to buy polenta and prosciutto --- the first time I've ever seen these! Now I'm wondering what everyone's favorite recipes are for these two. (Not necessarily in the same recipe, of course!)

TIA -- Heather

[Gail]

Really good prosciutto is nice just wrapped around chunks of fresh melon. Another nice thing to do with it is (sorry, it isn't necessarily a light recipe, but it is tasty):

SALTIMBOCCA DI POLLO

Serves 4 to 6

4 whole skinless, boneless chicken breasts
8 thin prosciutto slices, cut in half
1/2 cup grated Parmesan cheese
1/2 cup coarsely grated mozzarella cheese
8 fresh sage leaves
1 tablespoons butter
2 tablespoons olive oil
3/4 cup white wine
Salt and freshly ground black pepper

Cut each chicken breast lengthwise into 3 or 4 pieces. Place the pieces between 2 sheets of wax paper and pound them until they are 1/8 inch thick.

Cover each chicken piece with a slice of prosciutto, 2 teaspoons of Parmesan, 2 teaspoons of mozzarella and a half a sage leaf. Roll each piece lengthwise and secure with a toothpick.

Put the butter and olive oil in a large skillet and heat until bubbling. Cook the chicken rools, 8 at a time, for 4 to 5 minutes or until lightly browned. Remove the cooked chicken from the pan and cook the remaining peices. Remove the second batch from the pan.

Add the wine to the skillet and simmer for 2 to 3 minutes. Return the chicken to the pan and simmer for 3 to 4 minutes more, until tender. Spoon the pan juices over the chicken to serve.

(From: A Taste From the Past: Good Old Food)

I imagine you could lighten this somewhat by using a nonstick pan and cutting back on the fats, as well as using a part-skim cheese.

[aggie94]

There is a recipe in the June issue for a pasta dish with prosciutto and peas. I didn't make it, but my friend did, and I stole a bite of hers at lunch today -- it's fabulous!

[valchemist]

heather - I have been wanting to try this one (so I can't call it a favorite). When I do try it I will post a review. Let us know what you end up making! -valerie


* Exported from MasterCook *

Spinach-and-Prosciutto Strata

Recipe By :Cooking Light Magazine. June 2001. Page: 190.
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fat-free milk, divided
1 cup sliced green onions
1 loaf (16-ounce) peasant bread, cut into
2-inch cubes
1 package (10-ounce) frozen chopped spinach,
thawed, drained, and squeezed dry
2 teaspoons olive oil
3 cups quartered cremini mushrooms (about 6
ounces)
1 cup finely chopped red bell pepper
3/4 cup chopped prosciutto (about 3 ounces)
2 garlic cloves, minced
3 tablespoons chopped fresh basil, divided
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
4 large eggs
2 large egg whites
Cooking spray
3/4 cup (3 ounces) shredded Asiago cheese, divided

Directions.
Day-old or stale bread absorbs liquid best.

1. Combine 2 cups milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.

2. Preheat oven to 375 degrees.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes. Add bell pepper; saute 3 minutes. Add prosciutto and garlic; saute 1 minute. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

4. Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.

5. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375 degrees for 1 hour or until set. Yield: 8 servings.