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Baked Sage Polenta With Prosciutto And Fontina

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Baked Sage Polenta With Prosciutto And Fontina

Ingredients

  • 1 and ½ cups polenta (before cooking)
  • 3 tablespoons 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
  • ½ pound prosciutto, rough chopped
  • 10 fresh sage leaves
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