Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups cooked polenta
- 2 cups arugula, roughly chopped
- 4 ounces thinly sliced prosciutto, chopped
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the cooked polenta and stir to combine.
4. Add the arugula and prosciutto and cook for 2 minutes, stirring occasionally.
5. Add the Parmesan cheese and stir to combine.
6. Season with salt and pepper, to taste.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 16g
Carbohydrates: 25g
Protein: 12g
Substitutions for Ingredients
- Olive oil can be substituted with canola oil or butter.
- Arugula can be substituted with spinach or kale.
- Prosciutto can be substituted with bacon or ham.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add 1/2 cup of cooked vegetables, such as mushrooms, bell peppers, or zucchini.
- Add 1/4 cup of chopped fresh herbs, such as basil, oregano, or thyme.
- Add 1/2 cup of cooked beans, such as white beans, black beans, or chickpeas.
Tips and Tricks:
- Make sure to cook the polenta before adding it to the skillet.
- Cook the arugula and prosciutto until they are lightly browned and fragrant.
- Add additional seasonings, such as red pepper flakes or Italian seasoning, for extra flavor.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over low heat until warmed through.
Presentation Ideas:
Serve the proja in individual bowls with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil.
Garnishes:
- Freshly chopped parsley
- Toasted pine nuts
- Crumbled feta cheese
Pairings:
- A crisp white wine, such as Sauvignon Blanc
- A light red wine, such as Pinot Noir
Suggested Side Dishes:
- Roasted vegetables
- A simple green salad
- Garlic bread
Troubleshooting Advice:
- If the proja is too dry, add a splash of vegetable broth or water to the skillet.
- If the proja is too wet, cook for an additional few minutes until the liquid has evaporated.
Food Safety Advice:
- Make sure to cook the polenta before adding it to the skillet.
- Cook the arugula and prosciutto until they are lightly browned and fragrant.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Proja is a traditional Italian dish made with polenta, arugula, and prosciutto. It is believed to have originated in the Veneto region of Italy.
Flavor Profiles:
This dish is savory and slightly salty, with a hint of garlic and Parmesan cheese.
Serving Suggestions:
Serve the proja with a crisp white wine, such as Sauvignon Blanc, or a light red wine, such as Pinot Noir.
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Region: Italian