HERB POLENTA BAKED IN PROSCIUTTO

"This hors d'oeuvre is great for large gatherings, because it can be prepared several hours ahead. Cover and refrigerate, then bake and serve."

12 ounces instant polenta
1/4 cup finely chopped fresh flat-leaf parsley
3 cloves garlic, crushed
1/4 cup freshly grated Parmesan cheese
2 ounces unsalted butter
10 short bamboo skewers
20 thin slices prosciutto
1/4 cup freshly grated Parmesan cheese, for serving

Cook polenta according to instructions on package. When almost cooked, mix in parsley, garlic, Parmesan and butter. Pour polenta into a lightly oiled pan measuring 11 inches by 7 inches by 2 inches, and smooth surface with a spatula. Set aside to cool for about 1 hour.

Soak skewers in cold water for 10 minutes, then drain.

Turn polenta out onto a work surface and cut into 20 uniform, bite-size cubes. Wrap each cube in a slice of prosciutto and thread 2 cubes onto each skewer.

Place skewers on a parchment-lined (baking paper-lined) baking sheet.

Bake in preheated 375 degree F oven until prosciutto is golden and crisp, about 20 minutes. Serve hot, with a sprinkling of Parmesan.

Makes 10 hors d'oeuvres
Source: Hors d'Oeuvres by Vicki Liley