Entree: Slovenia – Southern Culinary Region – Kraški Pršut (Dry-cured prosciutto-style ham from the Karst plateau, served sliced)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb 8 oz (680 g) Kraški pršut, thinly sliced
- 1 cup (170 g) coarse polenta (cornmeal)
- 4 cups (960 ml) water or low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (~0.21 oz (6 g))
- 8 oz (225 g) Swiss chard or kale, stems removed and chopped
- 2 tbsp (30 ml) chopped flat-leaf parsley
- 1 lemon, zested and juiced
- 8 slices rustic bread, about 12 oz (340 g) (such as sourdough bread)
- Freshly ground black pepper to taste
- 8 fresh figs, halved (optional)

Show original ingredient measurements

- 1 lb 8 oz (680 g) Kraški pršut, thinly sliced
- 1 cup (170 g) coarse polenta (cornmeal)
- 4 cups (960 ml) water or low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (~6 g)
- 8 oz (225 g) Swiss chard or kale, stems removed and chopped
- 2 tbsp (30 ml) chopped flat-leaf parsley
- 1 lemon, zested and juiced
- 8 slices rustic bread, about 12 oz (340 g) (such as sourdough bread)
- Freshly ground black pepper to taste
- 8 fresh figs, halved (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring 4 cups (960 ml) water or stock to a simmer in a medium saucepan. Gradually whisk in 1 cup (170 g) polenta, reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes. Stir in 1 cup (240 ml) milk and 2 tbsp (30 ml) butter, adjust salt and pepper; keep warm.
2. While polenta cooks, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add 1 medium chopped onion (about 6 oz (170 g)) and sauté until translucent, about 5 minutes. Add 2 cloves minced garlic (~0.21 oz (6 g)) and cook 1 minute.
3. Add chopped 8 oz (225 g) Swiss chard or kale to the skillet, sauté until just wilted, 3–4 minutes. Stir in 2 tbsp (30 ml) chopped parsley and the zest and juice of 1 lemon; remove from heat and keep warm.
4. Lightly toast 8 slices rustic bread (about 12 oz (340 g)) until golden. Drizzle with remaining 1 tbsp (15 ml) olive oil if desired.
5. To assemble, spoon a generous portion of polenta onto each plate, top with a portion of sautéed greens, arrange thin slices of 1 lb 8 oz (680 g) Kraški pršut across the polenta, and add toasted bread and halved figs (optional) at the side. Finish with freshly ground black pepper and a final drizzle of extra-virgin olive oil.
6. Serve warm so the fat of the pršut softens slightly and the flavors meld; adjust portions of pršut per guest as desired.

1. Bring 4 cups (960 ml) water or stock to a simmer in a medium saucepan. Gradually whisk in 1 cup (170 g) polenta, reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes. Stir in 1 cup (240 ml) milk and 2 tbsp (30 ml) butter, adjust salt and pepper; keep warm.
2. While polenta cooks, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add 1 medium chopped onion (about 6 oz/170 g) and sauté until translucent, about 5 minutes. Add 2 cloves minced garlic (~6 g) and cook 1 minute.
3. Add chopped 8 oz (225 g) Swiss chard or kale to the skillet, sauté until just wilted, 3–4 minutes. Stir in 2 tbsp (30 ml) chopped parsley and the zest and juice of 1 lemon; remove from heat and keep warm.
4. Lightly toast 8 slices rustic bread (about 12 oz/340 g) until golden. Drizzle with remaining 1 tbsp (15 ml) olive oil if desired.
5. To assemble, spoon a generous portion of polenta onto each plate, top with a portion of sautéed greens, arrange thin slices of 1 lb 8 oz (680 g) Kraški pršut across the polenta, and add toasted bread and halved figs (optional) at the side. Finish with freshly ground black pepper and a final drizzle of extra-virgin olive oil.
6. Serve warm so the fat of the pršut softens slightly and the flavors meld; adjust portions of pršut per guest as desired.