Polenta with Capocollo, Robiola, and Ramps
Polenta with Capocollo, Robiola, and Ramps
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  • cook: 0 hr
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  • Summary

    This irresistible recipe for polenta with capocollo, robiola, and ramps comes courtesy of chef Mario Batali.

    Ingredients

    • 1 cup quick-cooking polenta or fine cornmeal
    • 2 tablespoons fresh thyme, leaves
    • 1 tablespoon honey
    • 24 slices capocollo, sliced paper thin (about 8 ounces)
    • 1 1/2 cups (about 12 ounces) aged robiola cheese
    • 3 tablespoons extra-virgin olive oil
    • 20 ramps, trimmed, rinsed, and patted dry

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 258 % Daily Value *
    • Total Fat: 11 g 16.18%
    • Saturated Fat: 1 g 7.38%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0.01%
    • Calcium: 5 mg 0.49%
    • Potassium: 7 mg 0.21%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 37 g %
    • Dietary Fiber: 1 g 4.66%
    • Sugar: 4 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1.14%
    • Vitamin C 3.2%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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