Layered Polenta Squares

A light polenta, to have as a snack or meal when you are in a hurry.

INGREDIANTS

1 cup instant polenta

1/4 cup KRAFT Grated Parmesan Cheese

1/4 cup chopped chives

Black pepper

100g baby spinach leaves, wilted

1 red capsicum, roasted, peeled and deseeded

50g reduced fat feta, crumbled

6??thin slices prosciutto (80g)

METHOD

1. ADD polenta to 1 litre of boiling water, mix well. Bring to the boil and cook stirring for 4 minutes. Stir in parmesan, chives and pepper. Remove from the heat.
2. SPOON half the polenta into a lined 26 x 16cm lamington tray. Evenly top with the spinach, capsicum and feta. Spread the remaining polenta over the top. Bake at 200 degrees C for 15 - 20 minutes until crisp and golden.
3. PLACE prosciutto slices on a lined baking tray and bake at 200 degrees C for 5 minutes or until crisp. Break into shards. Serve the polenta warm with grilled meats, or on its own with salad or vegetables

(taken from Kraft.com.au)

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