Baked Creamy Yogurt Polenta

Baked Creamy Yogurt Polenta with fresh herb, Parmesan and diced Proscuitto

  • 30 Minutes
  • 8 servings
Baked Creamy Yogurt Polenta
  • 1 cup Oikos® Greek 0% Plain Yogurt, divided
  • 1 Tbsp. Olive oil
  • 1 cup Corn Meal
  • ½ tsp. kosher Salt and pepper
  • 3 cup water
  • ½ cup Shredded Parmesan
  • 2-3 Tbsp. mixed fresh herbs (thyme, rosemary, chives, parsley)
  • ¼ cup Chopped Prosciutto*

Pre-heat oven 350°F

  1. Lightly grease a 3 qt. casserole combine cornmeal, salt and pepper. Mix together 3 cups water, yogurt, and olive oil. Pour mixture over cornmeal and stir until blended.
  2. Bake cornmeal mixture uncovered 25-30, minutes. (Do not worry if the mixture does not look blended it will!) Stir cheese, herbs and prosciutto*into the polenta (taste and add salt if needed.)
  3. Serve polenta with-in 5-6 minutes from removing from oven. If you are not ready for the polenta, turn oven off and let stay in oven until you are ready.