Polenta with Mascarpone, Roasted Figs and Prosciutto

Polenta with Mascarpone, Roasted Figs and Prosciutto

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

Toss figs tossed in white balsamic vinegar with salt and pepper to taste. Set aside to marinate while preparing polenta.


2

Heat lightly salted water to boiling over high heat. Quickly whisk in polenta until smooth. Reduce heat to low simmer, add butter and cook 30 minutes, stirring occasionally. Stir in fresh thyme and mascarpone. Heat through. Salt to taste and keep warm.


3

Place figs and vinegar in nonstick skillet and sauté until caramelized, about 3 minutes, turning once. Spoon generous 1/2 cup polenta on each of 8 salad plates; top with fig halves. Garnish with 1 slice prosciutto and 1/8 cup arugula. Drizzle lemon oil over.


Ingredients












Cooking Instructions

1

Toss figs tossed in white balsamic vinegar with salt and pepper to taste. Set aside to marinate while preparing polenta.


2

Heat lightly salted water to boiling over high heat. Quickly whisk in polenta until smooth. Reduce heat to low simmer, add butter and cook 30 minutes, stirring occasionally. Stir in fresh thyme and mascarpone. Heat through. Salt to taste and keep warm.


3

Place figs and vinegar in nonstick skillet and sauté until caramelized, about 3 minutes, turning once. Spoon generous 1/2 cup polenta on each of 8 salad plates; top with fig halves. Garnish with 1 slice prosciutto and 1/8 cup arugula. Drizzle lemon oil over.


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