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Medaglioni Di Polenta E Prosciutto Al Forno – Baked Polenta Medallions With Ham

 
One serving costs about $1.32

$1.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish
spoonacular Score:37%

Spoonacular Score: 37%

 

Medaglioni Di Polentan E Prosciutto Al Forno – Baked Polenta Medallions With Ham is a gluten free and fodmap friendly side dish. This recipe serves 8 and costs 95 cents per serving. One serving contains 498 calories, 11g of protein, and 32g of fat. If you have butter, water, salt, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Try The Ultimate Meatballs al Forno with Creamy Polenta, Polentan Al Forno with Collard Greens, Cheddar & Ricotta, and Polenta & prosciutto chips for similar recipes.

Ingredients

Servings:
1.1 cups
1.1 cups butter
butter
1 tsp
1 tsp fresh rosemary
fresh rosemary
1 tsp
1 tsp fresh thyme
fresh thyme
0.5 lb
0.5 lb smoked ham
smoked ham
0.25 cups
0.25 cups shredded parmesan cheese
shredded parmesan cheese
some
some bell pepper
bell pepper
2 cups
2 cups polenta
polenta
3 cups
3 cups rice milk
rice milk
some
some salt
salt
0.25 cups
0.25 cups water
water
1.1 cups butter
1.1 cups
butter
1 tsp fresh rosemary
1 tsp
fresh rosemary
1 tsp fresh thyme
1 tsp
fresh thyme
0.5 lb smoked ham
0.5 lb
smoked ham
0.25 cups shredded parmesan cheese
0.25 cups
shredded parmesan cheese
some bell pepper
some
bell pepper
2 cups polenta
2 cups
polenta
3 cups rice milk
3 cups
rice milk
some salt
some
salt
0.25 cups water
0.25 cups
water

Equipment

baking pan
baking pan
knife
knife
whisk
whisk
pot
pot
baking pan
baking pan
knife
knife
whisk
whisk
pot
pot


Instructions

  1. Having all the other ingredients already chopped and ready next to you, in a medium sized pot bring the water with rice milk to a boil.
  2. Turn the heat off and slowly add the polenta while stirring with a whisk, always in the same direction.
  3. Add the ham, Parmesan cheese, herbs, 1 tbsp butter, salt and pepper. Mix gently together until the polenta is thickening up but still creamy. Dont let the polenta become hard before transferring it to a flat slightly wet surface (you need to wet it so it wont stick).
  4. With the blade of a knife flatten the polenta and let it cool for at least an hour. Using a round cooking cutter make as many rounds as you wish and transfer them onto a baking dish. Put a tiny amount of butter on every medallion and sprinkle with the remaining Parmesan cheese. Bake for 20 minutes at 375 F or until golden brown.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.32
Ingredient
250 grams butter
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
½ pounds smoked ham
¼ cups shredded parmesan cheese
some bell pepper
2 cups polenta
3 cups rice milk
Price
$2.14
$0.01
$0.11
$0.76
$0.53
$2.99
$2.50
$1.54
$10.58

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
521 Calories
12g Protein
32g Total Fat
45g Carbs
6% Health Score
Limit These
Calories
521
26%

Fat
32g
50%

  Saturated Fat
18g
115%

Carbohydrates
45g
15%

  Sugar
7g
8%

Cholesterol
86mg
29%

Sodium
841mg
37%

Get Enough Of These
Protein
12g
24%

Vitamin C
95mg
116%

Vitamin A
3235IU
65%

Selenium
14µg
20%

Vitamin B6
0.39mg
19%

Vitamin B1
0.27mg
18%

Phosphorus
138mg
14%

Vitamin E
2mg
13%

Vitamin B3
2mg
12%

Vitamin B2
0.16mg
10%

Folate
38µg
10%

Fiber
2g
9%

Potassium
304mg
9%

Zinc
1mg
8%

Magnesium
27mg
7%

Manganese
0.14mg
7%

Calcium
62mg
6%

Vitamin B5
0.61mg
6%

Iron
1mg
6%

Vitamin K
6µg
6%

Vitamin D
0.68µg
5%

Vitamin B12
0.27µg
5%

Copper
0.07mg
3%

covered percent of daily need

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