Polenta Cakes Topped with Prosciutto and Peppadew Slivers

These were cheesy goodness, with a pleasant kick from the peppadew peppers. I had polenta in my pantry, so I made the polenta rather than using the pre-made packages (which I've used before for other recipes), cooled the polenta in a cookie sheet and cut it into squares.

I had leftover polenta and prosciutto, so I made a second batch with gruyere rather than goat cheese, which was also delicious.

Also, I cut down on the peppadew peppers -- the recipe essentially calls for 1 sliced peppadew pepper per polenta round (or square), which seems to be overkill. But maybe I just had big peppadew peppers?