Herb Polenta Baked in Prosciutto

• 2 12 cups instant polenta
• 14 cup chopped parsley
• 14 cup grated parmesan cheese
• 60 g butter
• 3 garlic cloves, crushed
• 20 slices prosciutto (thin slices)
• 10 short bamboo sticks, soaked

1. Cook polenta according to the directions on the packet.
2. When it's almost cooked stir in the parsley, parmesan, butter and garlic.
3. Pour polenta into a greased 18x28cm cake tin.
4. Smooth the surface and cool for an hour until firm.
5. Turn the polenta out and cut into 20 bite sized cubes.
6. Wrap each cube in a slice of prosciutto.
7. Thread 2 pieces onto each skewer and place them on a baking paper lined tray.
8. Bake in a 190C oven for 10-20 minutes.
9. The prosciutto will become crisp and golden.
10. Serve hot.
11. These can be made a couple of hours ahead and refrigerated until you're ready to bake.
12. Make sure you soak the sticks well to prevent burning.
13. Another way to serve this is to place the wrapped cubes singly on the baking tray, bake, and stab each one with a toothpick to serve.

polenta, parsley, parmesan cheese, butter, garlic, bamboo

Taken from www.food.com/recipe/herb-polenta-baked-in-prosciutto-23916 (may not work)