Parsley and ham salad with sweet potato polenta
Delight in the flavors of fresh parsley and savory ham paired with sweet potato polenta in this delectable salad recipe. Enjoy a culinary journey of taste!
Ingredients:
- 1 small sweet potato
- 2 cups chicken stock (or canned low-sodium broth)
- ½ cup polenta
- Salt
- ¼ cup freshly grated Parmesan cheese
- Freshly ground pepper
- 2 teaspoons pure olive oil
- 2 ½ tablespoons fresh orange juice
- 1 ½ tablespoons sherry vinegar
- 1 garlic clove (minced)
- salt and freshly ground pepper
- 4 cups flat-leaf parsley leaves
- ¾ cup finely slivered cooked country ham (90g)
- 1 Granny Smith apple (thinly sliced)
- ½ medium red onion (thinly sliced)
Instructions:
- Preheat the oven to 400°. Cook the sweet potato for approximately 20 minutes, or until it is just starting to become soft. Remove the skin and chop the sweet potato into small 1/2-inch cubes. Increase the oven temperature to 500°.
- Bring the chicken stock to a boil in a medium saucepan. Lightly grease a shallow 8-inch dish. Stir the polenta and 1/2 teaspoon of salt into the stock and simmer over low heat, stirring occasionally, until the polenta thickens and starts to come away from the edges of the pan, for about 12 minutes. Stir in the Parmesan cheese. Take off the heat and season the polenta with salt and pepper, then delicately mix in the diced sweet potato. Transfer the polenta to the prepared dish and level the top. Cover with plastic wrap and refrigerate until it solidifies.
- Warm up 1 teaspoon of the olive oil in a large cast-iron skillet. Slice the polenta into 8 pieces and fry over medium heat until golden brown on the bottom, approximately 3 minutes. Flip the polenta using a spatula, pour the remaining 1 teaspoon of oil into the skillet and swirl to coat the bottom. Bake the polenta for around 8 minutes, or until crispy at the bottom.
- In a large bowl, blend the orange juice with the sherry vinegar and garlic. Season with salt and pepper. Add the parsley, ham, apple, and onion to the bowl and mix well. Place 2 wedges of warm polenta on each of the 4 plates, top with the ham salad in the center and serve.
Summary:
- Calories: 777 kcal
- Fat: 26 g
- Protein: 33 g
- Carbs: 101 g
- Potassium: 1006 mg
- Magnesium: 89 mg