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