Ingredients

175 g (6 oz) instant polenta
750 ml (1 pint 7 fl oz) scant 3 1/4 cups water
2 tbsp fresh thyme, stalks removed
8 slices Parma ham (prosciutto) (about 75 g (2 3/4 oz)
1 tbsp olive oil
salt and pepper
fresh green salad, to serve


Method

Cook the polenta, using 750 ml (1 pint 7 fl oz) 3 1/4 cups of water to 175 g (6 oz) polenta, stirring occasionally, for 30 - 35 minutes.
Alternatively, follow the instructions on the packet.
Add the fresh thyme to the polenta mixture and season to taste with salt and pepper.
Spread out the polenta, about 2.5 cm/ 1 inch thick, on to a board.
Set aside to cool.
Using a sharp knife, cut the cooled polenta into 2.5 cm (1 inch) cubes.
Cut the Parma ham (prosciutto) slices 3 into 2 pieces lengthways.
Wrap the Parma ham (prosciutto) around the polenta cubes.
Thread the Parma ham (prosciutto) wrapped polenta cubes on to skewers.
Brush the kebabs (kabobs) with a little oil and cook under a preheated grill (broiler), turning frequently, for 7 - 8 minutes.
Alternatively, barbecue (grill) the kebabs (kabobs) until golden.
Transfer to serving plates and serve with a salad.