Creamy Parmesan Polenta

Ingredients

• 3 cups cherry tomatoes 
• 0.3 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 4 servings parsley fresh chopped
• 3  garlic cloves minced
• 2 teaspoons olive oil 
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon pepper freshly ground
• 16 ounce polenta cut into 1/2-inch dice
• 2 ounces pancetta very thin

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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