30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Jalapeño Bacon Grit Bowl
Jalapeño Bacon Grit Bowl
Jalapeño Bacon Grit Bowl
⏱1h
👥4
🔥800 cal
Medium
🍽️Italian
A sophisticated and flavorful bowl featuring creamy Parmesan polenta, crispy prosciutto, a fiery Calabrian chili oil, and sweet blistered cherry tomatoes. This dish is perfect for a special occasion or a refined weeknight meal.
A sophisticated and flavorful bowl featuring creamy Parmesan polenta, crispy prosciutto, a fiery Calabrian chili oil, and sweet blistered cherry tomatoes. This dish is perfect for a special occasion or a refined weeknight meal.
Preheat oven to 400°F (200°C). Toss Cherry Tomatoes with 1 tablespoon Olive Oil and roast for 15-20 minutes, or until blistered and slightly softened.
Cook Prosciutto: Lay Prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Remove and crumble.
In a medium saucepan, bring Vegetable Broth to a boil. Gradually whisk in Polenta and reduce heat to low. Simmer, stirring frequently, for 30-40 minutes, or until polenta is very creamy and pulls away from the sides of the pan.
Stir in Butter, Parmesan Cheese, Salt, and White Pepper into the polenta until cheese is melted and well combined.
Divide polenta among bowls. Top with blistered Cherry Tomatoes, crispy Prosciutto, drizzle with Calabrian Chili Oil, and garnish with Fresh Basil.
Ingredients
4
1 cup240 mLCoarse Cornmeal Polenta
4 cups960 mLVegetable Broth
1/2 cup55 gParmesan Cheese-finely grated
2 tbsp30 mLButter
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
4 oz115 gProsciutto-thinly sliced
1 pint280 gCherry Tomatoes
2 tbsp30 mLCalabrian Chili Oil
1 tbsp15 mLOlive Oil
2 tbsp30 mLFresh Basil-chiffonade
Equipment
Baking Sheet
Medium Saucepan
Whisk
Instructions
Preheat oven to 400°F (200°C). Toss Cherry Tomatoes with 1 tablespoon Olive Oil and roast for 15-20 minutes, or until blistered and slightly softened.
Cook Prosciutto: Lay Prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Remove and crumble.
In a medium saucepan, bring Vegetable Broth to a boil. Gradually whisk in Polenta and reduce heat to low. Simmer, stirring frequently, for 30-40 minutes, or until polenta is very creamy and pulls away from the sides of the pan.
Stir in Butter, Parmesan Cheese, Salt, and White Pepper into the polenta until cheese is melted and well combined.
Divide polenta among bowls. Top with blistered Cherry Tomatoes, crispy Prosciutto, drizzle with Calabrian Chili Oil, and garnish with Fresh Basil.
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