Baked Herb Polenta Recipe

Ingredients

• 12 ounce instant polenta
• 1/4 c. finely minced fresh flat-leaf parsley
• 3 x cloves garlic
• crushed
• 1/4 c. freshly grated Parmesan cheese
• 2 ounce unsalted butter
• 10 x short bamboo skewers
• 20 x thin slices prosciutto
• 1/4 c. freshly grated Parmesan cheese
• for serving Preheat oven to 375 degrees. Cook polenta according to package directions.

Instructions

1. When almost cooked, fold in parsley, garlic, Parmesan and butter.
2. Pour polenta into a lightly oiled pan measuring 11 inches by 7 inches by 2 inches, and smooth surface with a spatula.
3. Set aside to cold for about 1 hour.
4. Soak skewers in cool water for 10 min, then drain.
5. Turn polenta out onto a work surface and cut into 20 uniform, bite-size cubes.
6. Wrap each cube in a slice of prosciutto and thread 2 cubes onto each skewer.
7. Place skewers on a parchment-lined baking sheet.
8. Bake till golden brown and crisp, about 20 min.
9. Serve warm, with a sprinkling of Parmesan.
10. Note: Can be prepared 2 hrs ahead.
11. Cover and chill, then bake and serve.