Parsley and Ham Salad with Sweet Potato Polenta

Name: Parsley and Ham Salad with Sweet Potato Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters chicken stock or canned low-sodium broth; 85 grams 3/4 cup finely slivered cooked country ham; 946 milliliters flat-leaf parsley leaves; 1 garlic clove, minced; 1 Granny Smith apple, thinly sliced; 2 teaspoons pure olive oil; 3 Tbsps fresh orange juice; 59 milliliters freshly grated Parmesan cheese; 4 servings Freshly ground pepper; 118 milliliters polenta; 1 mediums red onion, thinly sliced; 4 servings Salt; 4 servings salt and freshly ground pepper; 2 Tbsps sherry vinegar; 1 small sweet potato

Parsley and Ham Salad with Sweet Potato Polent Head to the store and pick up garlic clove, olive oil, onion, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the Polenta: Preheat the oven to 40

Ingredients you will need

Polenta

Equipment you will use

Oven

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 50

Ingredients you will need

Sweet Potato

Equipment you will use

Oven

Bring the chicken stock to a boil in a medium saucepan. Lightly oil a shallow 8-inch bowl.

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Chicken Stock

Cooking Oil

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Sauce Pan

Bowl

Whisk the polenta and 1/2 teaspoon of salt into the stock and cook over low heat, stirring often, until the polenta thickens and begins to pull away from the side of the pan, about 12 minutes. Stir in the Parmesan cheese.

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Parmesan

Polenta

Stock

Salt

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Whisk

Frying Pan

Remove from the heat and season the polenta with salt and pepper, then gently fold in the diced sweet potato. Spoon the polenta into the prepared bowl and smooth the surface. Cover with plastic wrap and refrigerate until firm.

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Salt And Pepper

Sweet Potato

Polenta

Wrap

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Plastic Wrap

Bowl

Heat 1 teaspoon of the olive oil in a large cast-iron skillet.

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Olive Oil

Equipment you will use

Frying Pan

Cut the polenta into 8 wedges and cook over moderate heat until browned on the bottom, about 3 minutes. Turn the polenta with a metal spatula, add the remaining 1 teaspoon of oil to the skillet and tilt to coat the bottom.

Ingredients you will need

Polenta

Cooking Oil

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Frying Pan

Spatula

Bake the polenta for about 8 minutes, or until crusty on the bottom.

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Polenta

Equipment you will use

Oven

Make the Salad: In a large bowl, whisk the orange juice with the sherry vinegar and garlic. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Orange Juice

Garlic

Equipment you will use

Whisk

Bowl

Add the parsley, ham, apple and onion to the bowl and toss well. Arrange 2 wedges of warm polenta on each of 4 plates, mound the ham salad in the center and serve.

Ingredients you will need

Parsley