BREAKFAST FOIL PACKS WITH POLENTA, PROSCIUTTO, AND CHERRY TOMATOES
These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Provided by Rhoda Boone
Time 30m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
- Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
- Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
- Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
- Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
- Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using. Serve immediately.
- Do Ahead: Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
- Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Sprinkle with cheese and basil, if using. Serve immediately.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA
Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.
Provided by Margherita Meats
Categories Margherita® Meats
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
- In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
- Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
- Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
- Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
- Add baby arugula then polenta-parmesan crusted tomatoes.
- Top with sliced Margherita® Prosciutto, close with top half of bread and serve.
Nutrition Facts : Calories 1013.8 calories, Carbohydrate 105.4 g, Cholesterol 87.4 mg, Fat 45.2 g, Fiber 9.9 g, Protein 48.9 g, SaturatedFat 14.1 g, Sodium 3271.8 mg, Sugar 10.4 g
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
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