This recipe comes to us from "sickchick" in the Gluten-Free Forum.Ingredients:
8 slices of Prosciutto
1 medium Zucchini sliced thin
½ Acorn squash peeled and sliced thin
½ small red onion sliced thin
1 clove Garlic pulverized then minced.
Kosher Salt & Pepper to taste
Olive oil or butter for pan sautéing (depending on dietary restrictions)
1 cup Polenta
2 cups organic Veggy Broth
Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths.
Prepare Polenta following package directions, but substituting Veggy Broth for water.
Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and sauté until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes.
Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top.
Makes 4 servings.
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