Title: Polenta with sage~ prosciutto & fontina che
 Categories: Side dishes, Grains, Etc
      Yield: 6 Servings
 
      4 c  Water
      1 ts Salt
      1 c  Polenta or yellow cornmeal
      1 tb Dried sage leaves
  1 1/2 tb Olive oil
      6 sl Prosciutto (about 2 ounces)
           Thinly sliced
     12    Fresh sage leaves --
           Optional
  1 1/2 c  Fontina cheese  (about 6
           Ounces) -- shredded,packed
 
  Bring water and salt to boil in heavy medium saucepan. Gradually add
  polenta, whisking constantly. Whisk in dried sage and bring to boil.
  Reduce heat to medium and cook until mixture is very thick, whisking
  frequently, about 15 minutes. Whisk in 1 tablespoon oil.
  
  Preheat broiler.  Coat bottom and sides of 8x8x2-inch baking pan with
  remaining 1/2 tablespoon oil.  Spread polenta evenly in prepared pan.
  Sprinkle ground pepper over. Top with prosciutto slices, layering
  evenly. Arrange fresh sage atop prosciutto, if desired.  Cover with
  cheese. Broil polenta about 6 inches from heat source until cheese
  bubbles and is golden, watching closely to avoid burning, about 3
  minutes.