Food2Fork makes it easy to find great recipes.
Search by name or ingredients. View Top Socially Ranked Recipes.
Polenta With Italian Cheese, Poached Eggs, and Prosciutto
- 2 cups low-sodium chicken stock
- 2 cups water
- 1 teaspoon salt
- 1 cup polenta
- 4 ounces Brescianella cheese, rind removed, coarsely chopped (or use Taleggio, Reblochon, or other washed-rind cheese; or use mozzarella)
- 1¼ teaspoons finely chopped fresh rosemary (or use ½ teaspoon dried and crumbled)
- 4 eggs
- 4 paper-thin slices (about 2 ounces) of prosciutto
- Freshly ground pepper
Directions:View on Cookstr
Why don't we display directions?
|Amount Per Serving|
|Calories 348kcal (17%)|
|Total Fat 15g (24%)|
|Saturated Fat 6g (31%)|
|Cholesterol 244mg (81%)|
|Total Carbohydrate 30g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|