Lentil Polenta Squares with Pesto & Prosciutto
Polenta is a dish of boiled cornmeal. It can be served in a variety of ways, but our favourite includes a beautiful garnish of folded prosciutto, tomato, and sunflower seeds along with a drizzle of...
Keywords
- appetizer
- italian
- baking
- whole green
- diabetic-friendly
- gluten-free
- heart-smart
- home cook
- english
- entertaining
- pork
- tomato
- winter
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Cooking tools:
- Pot
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Refrigerator
- Oven
- Cutting board
- Chef's knife
- Measuring cup
- Stove
- Pastry brush
Ingredients
- ¼ cup (60 mL) finely minced shallots
- 4 cups (1 L) vegetable or chicken stock
- 1 cup (250 mL) fine cornmeal
- 1 cup (250 mL) cooked green lentils
- ½ cup (125 mL) grated Parmesan
- to taste, salt and ground black pepper
- ¼ cup (60 mL) prepared pesto
- 12 prosciutto slices, cut into thirds
- 20 cherry tomatoes, halved
- ¼ cup (60 mL) toasted sunflower seeds
- 2 Tbsp (30 mL) balsamic reduction (optional)
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