Creamy Parmesan Polenta

• 1 (16-ounce) tube of polenta, cut into 1/2-inch dice
• 1 cup fat-free, less-sodium chicken broth
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• 3 cups cherry tomatoes
• 2 ounces very thin slices prosciutto
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• Chopped fresh parsley

1. Combine polenta and broth in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat; stir in cheese and pepper.
2. Heat olive oil in a large nonstick skillet over medium heat. Add tomato, prosciutto, and garlic; cook over medium-high heat 2 minutes. Add wine; cover and cook 2 minutes. Uncover; cook 1 minute or until most of liquid has evaporated.
3. Spoon 3/4 cup polenta into each of 4 bowls; top with 1/2 cup tomato mixture. Sprinkle with parsley.
4. Note: Nutritional analysis includes Sugars 4g.

polenta, chicken broth, parmesan cheese, freshly ground pepper, olive oil, cherry tomatoes, garlic, white wine, fresh parsley

Taken from www.myrecipes.com/recipe/creamy-parmesan-polenta (may not work)