Parsley and Ham Salad with Sweet Potato Polenta

Ingredients

  • 4 cups flat-leaf parsley leaves
  • 4 cups flat-leaf parsley leaves
  • ¼ cup freshly grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • ¼ cup freshly grated Parmesan cheese
  • 2 ½ tablespoons fresh orange juice
  • + 27 more ingredients
    • Freshly ground pepper
    • 2 cups chicken stock or canned low-sodium broth
    • 2 ½ tablespoons fresh orange juice
    • Freshly ground pepper
    • 1 ½ tablespoons sherry vinegar
    • 2 cups chicken stock or canned low-sodium broth
    • SALAD:
    • 1 ½ tablespoons sherry vinegar
    • ½ medium red onion, thinly sliced
    • SALAD:
    • Salt
    • ½ medium red onion, thinly sliced
    • ¾ cup finely slivered cooked country ham (3 ounces)
    • salt and freshly ground pepper
    • Salt
    • salt and freshly ground pepper
    • ½ cup polenta
    • POLENTA:
    • ½ cup polenta
    • POLENTA:
    • 1 Granny Smith apple, thinly sliced
    • 2 teaspoons pure olive oil
    • 2 teaspoons pure olive oil
    • 1 small sweet potato
    • 1 small sweet potato
    • ¾ cup finely slivered cooked country ham (3 ounces)
    • 1 Granny Smith apple, thinly sliced

1. Make the Polenta: Preheat the oven to 400°. Bake the sweet potato for about 20 minutes, or until barely tender. Peel and cut the sweet potato into 1/2-inch dice. Raise the oven temperature to 500°. 2. Bring the chicken stock to a boil in a medium saucepan. Lightly oil a shallow 8-inch bowl. Wh...

View full recipe at My Recipes

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