POLENTA: COMBINE water and salt in large saucepan; bring to boil on high heat. Gradually stir in polenta. Reduce heat to low. Cook 5 min. or until mixture is very thick, stirring constantly. Remove from heat.
ADD remaining ingredients except 1/4 cup of the butter (or 1 Tbsp. of the butter for trial recipe); mix well. Pour mixture into two full hotel pans (or one half hotel pan for trial recipe). Melt remaining 1/4 cup butter (or 1 Tbsp. of the butter for trial recipe); brush over polenta. Cover; refrigerate at least 4 hours or until completely chilled and firm. Cut into 24 (3-inch) circles. Set aside.
ROASTED Tomato Sauce: Combine all ingredients; set aside.
FOR each serving: Cook one polenta circle in small skillet well-sprayed with cooking spray on medium-high heat 3 min. on each side or until heated through and light golden brown on both sides. Sprinkle with 1 Tbsp. each of the Bel Paese and fontina cheeses. Place under salamander 1 min. or until cheese is melted.
SPOON 2 Tbsp. of the Roasted Tomato Sauce onto serving plate. Top with hot polenta, 1 folded slice prosciutto, 1 poached egg, 1 Tbsp. Roasted Tomato Sauce and 4 asparagus spears.