Polenta - Prosciutto Crudo, rucola, and pine nuts

Name: Polenta - Prosciutto Crudo, rucola, and pine nuts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian, Mediterranean, European
Ingredients: 50g polenta flour; 200ml water; salt; 35g rucola; 30g olive oil; 1 clove garlic; 15g grated parmesan; parmesan flakes; 10g pine nuts; pine nuts; 20g prosciutto crudo

3 steps

Prep:15minCook:45min

Updated at: Tue, 10 Dec 2024 17:57:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories916.2 kcal (46%)

Total Fat68.6 g (98%)

Carbs54 g (21%)

Sugars1.6 g (2%)

Protein27.2 g (54%)

Sodium1936.6 mg (97%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

50gpolenta flour

200mlwater

salt

35grucola

30golive oil

15gparmesan

10gpine nuts

20gprosciutto crudo

Instructions

Step 1

Bring water to a boil with a pinch of salt. Gradually whisk in the polenta. Cook according to package instructions, stirring constantly until thickened.

Step 2

In a blender, combine rucola, garlic, olive oil, grated Parmesan, and pine nuts. Blend until smooth to make the pesto.