In a medium-size pot, bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.

Stir the polenta constantly to prevent lumps and ensure even cooking.📌

When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread the polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut disks using a drinking glass as a cutter. Saute the polenta disks in olive oil, in a non-stick skillet. Set aside.

Polenta cakes can be prepared ahead of time and reheated just before serving.📌

Coat large shrimp with finely chopped toasted hazelnuts and wrap each with a slice of prosciutto. In a skillet, saute the shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.

Do not overcook the shrimp; they cook quickly to remain tender.📌

Pour hazelnut liqueur into another skillet (or the same cleaned skillet). When the hazelnut liqueur is hot (but well under the boiling point), carefully flambé it by touching the edge of the pan with the flame of a match or taper. Be careful and stand back when cooking with an open flame! When flames die down, add heavy cream and remaining finely chopped toasted hazelnuts. Lower heat and continue cooking until the mixture thickens.

Exercise extreme caution when flambéing. Ensure good ventilation and keep a lid nearby to smother flames if needed.📌