Parmesan polenta steaks with tomato-basil salad and crispy prosciutto
Steaks
Italian cuisine
This dish is modeled after one I enjoyed during a leisurely three-hour lunch at 'inoteca in New York City: an elegant, beautifully fried polenta steak piled high with delicately shaved summer squash, fresh corn kernels, and julienned basil. Normally I’m not a huge fan of combining a piping hot protein straight out of the oven with a cold, raw topping. But the quality of the summer vegetables made them perfectly crunchy and vibrant, and they complimented the creamy, sharpness of the Parmesan polenta and the salty, smokiness of the crumbled speck on top. I've made the corn and squash optional here since they are out of season, and the salad is just as delicious with juicy tomatoes, mozzarella, and basil. <br />
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