Parmesan Polenta With Tomatoes And Prosciutto

• FOR THE POLENTA:
• 4 cups Water
• 1 teaspoon Salt
• 1 cup Quick Cook Polenta
• 2 cups Parmesan Cheese, Grated
• 1 cup Milk
• 4 Tablespoons Heavy Cream
• Black Pepper To Taste
• Optional Garnishes: Basil Chiffonade And Grated Parmesan Cheese
• FOR THE TOMATO AND PROSCIUTTO TOPPING:
• 3 Tablespoons Olive Oil
• 3 cups Small Tomatoes (like Grape)
• 1/2 cups Shallots, Diced
• 1/4 cups Prosciutto, Diced
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Crushed Red Pepper Flake
• Salt And Pepper, to taste

1. Bring water to a boil in a medium sized pot. Then add salt. Slowly pour in the polenta in a continuous stream, stirring continuously until incorporated. Keep stirring and cook for five minutes. Then add cheese, milk, cream and a generous amount of fresh ground black pepper. Reduce heat to low and prepare tomatoes.
2. In a large skillet, heat olive oil over medium high heat. Add the rest of the topping ingredients and give it a stir. Reduce heat to medium. Cover and cook for ten minutes.
3. Pour polenta onto a large serving dish and top with tomato mixture. Garnish with basil chiffonade and grated Parmesan cheese.

water, salt, polenta, parmesan cheese, milk, heavy cream, black pepper, parmesan cheese, tomato, olive oil, tomatoes, shallots, ubc, oregano, red pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/parmesan-polenta-with-tomatoes-and-prosciutto/ (may not work)