Instructions: 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 sheet. Bake until golden and crisp, about 20 minutes. Serve hot, with a sprinkling of Parmesan.

Note: Can be prepared 2 hours ahead. Cover and refrigerate, then bake and serve.

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