Polenta for Brunch
Fabulous for camping.

Prepare 2 times this recipe for polenta:

In a 2 quart glass bowl combine

• 2 cups water
• 1/2 cup cornmeal
• 1/2 teaspoon salt

Microwave uncovered on high for 9 minutes.  Stir well, cover loosely with paper towel and cook 9 minutes more.
Remove from oven.  Add:

• 2 Tablespoons butter
• fresh ground black pepper
• 1/2 cup shredded parmesan cheese

Brown 1/2 lb cut up prosciutto.  
Remove meat to another dish and saute onion in the prosciutto drippings until translucent.  
Add bell pepper and crushed garlic.  Cook until peppers are soft. 3-5 minutes.

Add meat and vegetables to polenta and  mix gently.

Spread onto a foil lined cookie sheet or jellyroll pan.
Refigerate at least 2 hours and preferably overnight.

Cut into squares and fry in very hot oil until browned.