Method

• 1.
  Bring 5 cups (1.25L) water to the boil in a large saucepan over high heat. Slowly whisk in polenta. Reduce heat to low and cook, covered, for 50 minutes, stirring vigorously every 10 minutes.
• 2.
  Line base and sides of a 20cm x 30cm baking dish with baking paper. Season polenta with salt flflakes and spoon into prepared dish. Level top with a spatula. Cover with a sheet of baking paper, then use hands to flflatten the top. Chill for 40 minutes or until set.
• 3.
  Once set, cut polenta into 12 squares, then cut each square into 2 triangles. Heat 5cm oil in a large saucepan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry polenta, in batches, for 8 minutes, moving around and turning over until light golden and crisp all over. Remove from oil and drain on paper towel (see notes). Lightly season with salt flflakes.
• 4.
  Preheat oven to 200°C/180°C fan-forced. Arrange polenta on a baking tray and top each triangle with a small slice of cheese. Bake for 5 minutes to soften cheese.
• 5.
  Transfer to a serving plate and top each piece with torn and folded slices of prosciutto. Season with freshly ground black pepper and drizzle with oil to serve.