Polenta - Prosciutto Crudo, rucola, and pine nuts

Good

% Daily Values based on a 2,000 calorie diet

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.

Step 3

Serve the polenta in a bowl, spread the pesto on top, and garnish with prosciutto crudo, Parmesan flakes, and extra pine nuts.