1 1/2 ounces fresh white goat cheese
1 cup water
pinch salt
1/4 cup instant polenta
1 thin slice (1 ounce) prosciutto, roughly chopped
1 Tbsp grated Parmesan
Crumble the cheese into large chunks and place in the bottom of a shallow bowl or rimmed soup plate.
Bring the water to a boil. Add the salt, then add the polenta in a thin stream, stirring over medium heat with a wooden spoon until the mixture thickens, which will take less than 5 minutes.
Pour the polenta over the cheese and top with the prosciutto and Parmesan.
Serves 1, or 2 as a first course.
