Polenta with prosciutto and onions

Lots of onions! This is one of the tastiest polenta dishes I’ve ever had. The recipe below serves 4 as a side dish; if you’d prefer to make it the main dish, the recipe can easily be doubled or even tripled.

Polenta with Prosciutto and Onions

Olive oil
3 – 4 thin slices of prosciutto
2 onions, chopped
1 c water
3/4 c chicken broth
1 t dried sage
1/2 c coarse cornmeal
1 T butter
1/2 c parmesan, fresh grated

Heat some olive oil in a large saucepan, and lightly crisp the prosciutto. Remove and set aside. Add the onions and more oil if needed, and cook till tender. Remove onions and set aside.

Add the water, broth, and sage to the saucepan and bring to a gentle boil. Slowly add the cornmeal, a little at a time, stirring constantly. I like to start this process with a whisk and end with a wooden spoon. Cook over low heat until the mixture is thick and pulls away from the pan.

Stir in the butter, a couple tablespoons of the cheese, and half the onions. Spread into a small (3 c) oven-proof serving dish. Top with the rest of the onions and the prosciutto, and sprinkle on the cheese. Bake for just a few minutes in a 400 degree oven to melt the cheese. This can be made ahead of time and popped into the oven for 10 – 15 minutes to heat before serving.

Refer to my post on basic polenta technique for more information on making polenta.

Images: Cyndi Lavin