BAKED CREAMY YOGURT POLENTA
Baked Creamy Yogurt Polenta with fresh herbs, Parmesan and diced Prosciutto.
Prep time: 30 minutes
Cook time: 30 minutes
Yields: 8 servings
BREAKFAST
INGREDIENTS
- 1 cup Oikos® Plain Greek Yogurt
- 1 Tablespoon olive oil
- 1 cup cornmeal
- ½ teaspoon kosher salt and pepper
- 3 cup water
- ½ cup shredded Parmesan
- 2-3 Tablespoons mixed fresh herbs (thyme, rosemary, chives, parsley)
- ¼ cup chopped prosciutto
DIRECTIONS
- 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.
