Baked Sage Polenta With Prosciutto And Fontina

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Cinnamon Girl Recipes


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1 1/2 cup Polenta (before cooking)

3 tbsp butter, divided

Sea Salt and fresh cracked pepper

1/2 cup shredded Parmesan, plus a little extra for sprinkling on top

8 oz Fontina, shredded

1/2 lb Prosciutto, rough chopped

10 fresh sage leaves

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