1 Tablespoon olive oil
1 cup cornmeal
1/2 teaspoon kosher salt and pepper
3 cup water
1/2 cup shredded Parmesan
2-3 Tablespoons mixed fresh herbs (thyme, rosemary, chives, parsley)
1/4 cup chopped prosciutto
Preheat oven 350°F.
Lightly grease a 3 qt. casserole dish, then combine cornmeal, salt and pepper. Mix together 3 cups water, yogurt, and olive oil. Pour mixture over cornmeal and stir until blended.
Bake cornmeal mixture uncovered for 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).
Serve polenta within 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.
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