Polenta With Italian Cheese, Poached Eggs, and Prosciutto

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 cup polenta
1 teaspoon salt
1¼ teaspoons finely chopped fresh rosemary (or use ½ teaspoon dried and crumbled)
2 cups low sodium chicken stock
2 cups water
4 eggs
4 ounces Brescianella cheese, rind removed, coarsely chopped (or use Taleggio, Reblochon, or other washed rind cheese; or use mozzarella)
4 paper thin slices (about 2 ounces) of prosciutto
Freshly ground pepper