Layered Polenta Squares

• 1 cup instant polenta
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 1/4 cup chopped chives
• black pepper
• 100g baby spinach leaves, wilted
• 1 red capsicum, roasted, peeled and deseeded
• 50g reduced fat feta, crumbled
• 6 thin slices prosciutto (80g)

1. Add polenta to 1 litre of boiling water, mix well.
2. Bring to the boil and cook stirring for 4 minutes.
3. Stir in parmesan, chives and pepper.
4. Remove from the heat.
5. Spoon half the polenta into a lined 26 x 16cm lamington tray.
6. Evenly top with the spinach, capsicum and feta.
7. Spread the remaining polenta over the top.
8. Bake at 200 degrees C for 15 - 20 minutes until crisp and golden.
9. Place prosciutto slices on a lined baking tray and bake at 200C for 5 minutes or until crisp.
10. Break into shards.
11. Serve the polenta warm with grilled meats, or on its own with salad or vegetables.
12. Top with prosciutto shards.

instant polenta, parmesan cheese, chives, black pepper, baby spinach leaves, red, feta

Taken from www.kraftrecipes.com/recipes/layered-polenta-squares-104234.aspx (may not work)