Creamy polenta riddled with Parmigiano and garnished with crispy prosciutto is everything I love about Italian food-it’s simple and scrumptious. PORK RAGU WITH POLENTA is one very tasty way to use this dish.
SERVES: 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 6 thin prosciutto di Parma slices, finely chopped
- 4 ¼ cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 ¾ cups polenta
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¾ cup freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS:
- Heat the oil in a skillet over medium-high heat. Add the prosciutto and sauté until crispy. Remove from the pan, drain on paper towels, and set aside while making the polenta.
- Coat the inside of the pressure cooker with nonstick cooking spray. Pour in the stock and bring to a boil. Add the polenta and salt and stir. Drizzle 2 tablespoons of the butter over the stock. Lock the lid in place and cook at high pressure for 9 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the remaining 2 tablespoons of butter and the cheese into the polenta and transfer it to a serving dish. Garnish with the crispy prosciutto.
