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.

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 200ºC for 15 - 20 minutes until crisp and golden.

PLACE prosciutto slices on a lined baking tray and bake at 200°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. Top with prosciutto shards.