Parmesan Polenta Steaks With Heirloom Tomato-Corn Salad And Crispy Prosciutto

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Big Girls Small Kitchen


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3 medium heirloom tomatoes, seeded and chopped

2 ears corn, kernels removed

ΒΌ lb fresh mozzarella or boccacini, roughly shredded or chopped

3 tbsp chopped basil

1 clove garlic, minced

1 small summer squash, quartered and thinly sliced

1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp salt

1 cup polenta

2 cups water or chicken stock

1 cup heavy cream (or you can just substitute water)

1/2 cup freshly grated Parmesan

1 tbsp butter

1 tbsp fresh thyme (optional)

salt to taste

olive oil or canola oil for frying

4 slices prosciutto

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