Herb Polenta Baked in Prosciutto

A very tasty finger food that always goes fast. Can be made ahead of time and baked just before serving.

• Ready In: 15 mins
• Yields: 10 sticks

Ingredients

• 2 1⁄2 cups  instant polenta
• 1⁄4 cup  chopped parsley
• 1⁄4 cup  grated parmesan cheese
• 60  g butter
• 3  garlic cloves, crushed
• 20  slices prosciutto (thin slices)
• 10  short bamboo  sticks, soaked

Directions

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 190°C 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.