Polenta with Italian Cheeses and Roasted Tomato Sauce

• Polenta
• 1 gal. cold water
• 4 tsp. salt
• 1 qt. polenta, uncooked
• 3/4 cup KRAFT Grated Parmesan Cheese
• 3/4 cup shredded Asiago cheese
• 1/2 cup roasted red peppers, diced
• 1/2 cup asparagus, grilled, diced
• 1/2 cup fresh basil, chopped
• 4 tsp. garlic, minced
• 1 tsp. black pepper
• 3/4 cup butter, divided
• Roasted Tomato Sauce
• 1-1/2 qt. red and yellow plum tomatoes, roasted, pureed King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups KRAFT Balsamic Vinaigrette Dressing
• 6 Tbsp. fresh parsley, chopped
• 6 Tbsp. fresh basil, chopped
• 2 Tbsp. garlic, minced
• 1 tsp. black pepper
• Topping:
• 1-1/2 cups shredded Bel Paese cheese
• 1-1/2 cups shredded fontina cheese
• 24 slices thinly sliced prosciutto
• 24 each eggs, poached
• 96 each asparagus spears, grilled

1. Polenta: Combine water and salt in large saucepan; bring to boil on high heat.
2. Gradually stir in polenta.
3. Reduce heat to low.
4. Cook 5 min.
5. or until mixture is very thick, stirring constantly.
6. Remove from heat.
7. Add remaining ingredients except 1/4 cup of the butter (or 1 Tbsp.
8. of the butter for trial recipe); mix well.
9. Pour mixture into two full hotel pans (or one half hotel pan for trial recipe).
10. Melt remaining 1/4 cup butter (or 1 Tbsp.
11. of the butter for trial recipe); brush over polenta.
12. Cover; refrigerate at least 4 hours or until completely chilled and firm.
13. Cut into 24 (3-inch) circles.
14. Set aside.
15. Roasted Tomato Sauce: Combine all ingredients; set aside.
16. For each serving: Cook one polenta circle in small skillet well-sprayed with cooking spray on medium-high heat 3 min.
17. on each side or until heated through and light golden brown on both sides.
18. Sprinkle with 1 Tbsp.
19. each of the Bel Paese and fontina cheeses.
20. Place under salamander 1 min.
21. or until cheese is melted.
22. Spoon 2 Tbsp.
23. of the Roasted Tomato Sauce onto serving plate.
24. Top with hot polenta, 1 folded slice prosciutto, 1 poached egg, 1 Tbsp.
25. Roasted Tomato Sauce and 4 asparagus spears.

polenta, cold water, salt, polenta, parmesan cheese, cheese, red peppers, fresh basil, garlic, black pepper, butter, tomato sauce, red and, dressing, fresh parsley, fresh basil, garlic, black pepper, topping, bel paese cheese, fontina cheese, eggs

Taken from www.kraftrecipes.com/recipes/polenta-italian-cheeses-roasted-tomato-sauce-98096.aspx (may not work)