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Polenta With Italian Cheese, Poached Eggs, and Prosciutto

Polenta With Italian Cheese, Poached Eggs, and Prosciutto Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 348kcal (17%)
Total Fat 15g (24%)
Saturated Fat 6g (31%)
Cholesterol 244mg (81%)
Total Carbohydrate 30g
Dietary Fiber 4g
Sugars 1g
Protein 23g
* 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.



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