Name: Ham, Zucchini, Carrot & Bell Pepper Skillet over Parmesan Polenta
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 680 g ham steak, boneless; 1 ½ cups Parmesan cheese, shredded; 3 (510 g) tubes polenta, pre-cooked; 3 red bell peppers; 1 ½ (283 g) bags shredded carrots; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; extra virgin olive oil; salt; thyme, dried

Ham, Zucchini, Carrot & Bell Pepper Skillet over Parmesan PolentaHam, Zucchini, Carrot & Bell Pepper Skillet over Parmesan Polenta — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

680 g ham steak, boneless

1 ½ cups Parmesan cheese, shredded

3 (510 g) tubes polenta, pre-cooked

3 red bell peppers

1 ½ (283 g) bags shredded carrots

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Medium dice polenta; place in a large pot along with broth, salt, and pepper. Bring to a simmer over medium-high heat.

Once the broth is simmering, reduce heat to medium. Using a potato masher, mash the polenta until smooth; continue to cook, stirring occasionally, until heated through, 3-4 minutes more. Remove from heat and cover to keep warm.

Meanwhile, wash, dry, trim, and seed bell peppers; small dice. Place in a large bowl.

Wash, dry, trim, and small dice zucchini. Add to the bowl with the bell peppers.

Peel, halve, and small dice onions. Add to the bowl along with the carrots.

Medium dice ham. Add to the bowl.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, ham, and spices to the skillet; cook, stirring occasionally, until veggies soften and ham is warmed through, 5-6 minutes. Remove from heat.

Meanwhile, add Parmesan to the pot with the polenta and stir to combine.

To serve, divide polenta between plates or bowls; top with ham and veggie skillet. Enjoy!

Open this recipe in Flambette