Polenta with Italian Cheeses and Roasted Tomato Sauce

• Polenta
• 1 gal. cold water
• 4 tsp. salt
• 1 qt. polenta
• 3/4 cup Kraft 100% Parmesan Grated Cheese
• 3/4 cup Kraft Shredded Asiago
• 1/2 cup roasted red peppers, diced
• 1/2 cup asparagus spears, 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. mixed 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 Bel Paese cheese, shredded Target 2 For $5.00 thru 02/06
• 1-1/2 cups fontina cheese
• 24 slices prosciutto, finely chopped
• 24 each eggs, poached
• 96 each asparagus spears, grilled

1. Polenta: Combine water and salt in large saucepan.
2. Bring to boil on high heat.
3. Gradually add polenta, stirrring until well blended.
4. Reduce heat to low.
5. Cook 5 min.
6. or until thickened, stirring constantly.
7. Remove from heat.
8. Add all remaining ingredients except 1/4 cup (50 mL) of the butter (or 1 Tbsp.
9. 15 mL of the butter for trial recipe); mix well.
10. Pour into two full hotel pans (or one half hotel pan for trial recipe).
11. Melt remaining 1/4 cup (50 mL) butter (or remaining 1 Tbsp.
12. 15 mL butter for trial recipe); brush over polenta.
13. Cover.
14. Refrigerate at least 4 hours or until firm.
15. Cut into 24 (3-inch/8-cm-diameter) circles.
16. Set aside.
17. Roasted Tomato Sauce: Combine all ingredients.
18. For each serving: Spray small skillet with cooking spray.
19. Add one polenta circle; cook on medium-high heat 3 min.
20. on each side or until heated through and lightly browned on both sides.
21. Sprinkle with 1 Tbsp.
22. (15 mL) each of the Bel Paese and fontina cheeses.
23. Place under salamander 1 min.
24. or until cheese is melted.
25. Spoon 2 Tbsp.
26. (30 mL) of the Roasted Tomato Sauce onto serving plate.
27. Top with polenta, 1 folded prosciutto slice, 1 poached egg, additional 1 Tbsp.
28. (15 mL) Roasted Tomato Sauce and 4 asparagus spears.

polenta, cold water, salt, polenta, red peppers, fresh basil, garlic, black pepper, butter, tomato sauce, mixed red, 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-104499.aspx (may not work)