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