Baked Herb Polenta Recipe

• 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.

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.

polenta, parsley, garlic, freshly grated parmesan cheese, butter, skewers, thin, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/baked-herb-polenta-74894 (may not work)