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"This is my second order for your oregano and
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- Polenta with Prosciutto, Zucchini and Squash (Gluten-Free)
- (Polenta con Prosciutto, Zucchine e Zucca)
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Ingredients:
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- 8 slices of prosciutto
1 medium Zucchini sliced thin
1/2 squash peeled and sliced thin
1/2 small red onion sliced thin
1 clove garlic pulverized then minced.
Pinch Oregano
Kosher salt and pepper to taste
Extra virgin olive oil
1 cup polenta
2 cups vegetable broth
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- Directions:
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- Cut the squash, zucchini, onion and prosciutto in long narrow thin lengths.
Prepare polenta according to the package directions, but substituting vegetable broth for water.
Meanwhile in a 12" skillet, pour the olive oil, heat to medium, and when pan is hot add squash pieces.
Let the squash brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and saute until all the vegetables are cooked through and zucchini starts to turn translucent, about 10-12 minutes.
Serve on hot polenta with a little drizzled olive oil or fresh grated Parmigiano cheese over the top.
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