Ingredients

• 3.5 cups chicken broth
• 0.75 cups polenta
• 0.5 teaspoons salt
• 0.25 cups grated Parmesan cheese
• 0.75 cups shredded mozzarella , divided
• 1.5 teaspoons butter
• 8 ounces marinara sauce
• 2 slices prosciutto , shredded

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a 9x13-inch baking dish; set aside.
2. 2 Bring chicken broth to a boil in a saucepan, and whisk in polenta and salt. Immediately reduce temperature to medium, and cook polenta, stirring continuously, until most of the liquid is absorbed and polenta is thick, about 15 minutes. Remove from heat.
3. 3 Stir Parmesan cheese, 1/4 cup mozzarella, and butter into polenta. Pour mixture into the prepared baking dish and smooth the top.
4. 4 Bake in the preheated oven until polenta is fairly firm, about 40 minutes. It will firm a bit more on standing.
5. 5 Remove polenta from the oven; let stand for 5 minutes. Spread marinara over the top, then sprinkle evenly with remaining 1/2 cup mozzarella. Sprinkle top with shredded prosciutto.
6. 6 Bake polenta until cheese is bubbling and golden brown, about 15 minutes more. Let stand for 5 to 10 minutes before serving.

Nutrition per serving