RICHMOND, Va - Fresh off her Trip from Northern Italy.. Culinary Expert Gabrielle Tenney shared her Italian-Inspired flavorful Parmesan Polenta with Prosciutto Wrapped Veggies. She loves creating easy recipes that allow you to eat healthy on a budget without sacrificing taste. For more information visit www.savvyandwell.com.
Serves: 4
Ingredients
Olive Oil Paremsan Polenta
· 4 cups water
· 1 cup polenta (coarse cornmeal)
· salt
· ½ cup olive oil
· ½ cup parmesan cheese
· 1 cup mushrooms
For Vegetable Wrap
· 4 slices prosciutto
· 1 bunch broccoli rabe
· 1 head belgian endive or radicchio
· olive oil, salt and pepper
Instructions
For the Polenta
1. Bring water to a boil. Add salt and gradually stir in the polenta.
2. Reduce the heat to low, simmer until smooth and thick, stirring regularly with a wooden spoon. Takes about 30 minutes. Then add the olive oil, mushrooms and parmesan.
For Vegetable Wrap
1. Clean the broccoli rabe and blanch it. This just means cook it in a pot of boiling water for a minute so it is cooked but still crisp.
2. Wash and quarter the endive with the end still attached so the whole thing stays together.
3. Heat up a grill or a saute pan and add a touch of olive oil. Season the vegetables with olive oil salt and pepper and grill until brown.
4. Wrap the brocooli rabe and endive with the prosciutto and grill again when you are ready to eat.
5. Spoon some of the polenta on your serving plate, top with the prosciutto wrapped veggies. Enjoy!
