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Crostini di polenta

The polenta croutons

Ingredients for 4 people: 300 gr

. polenta flour
100 gr.
100 grams of fresh ricotta. of Emmenthal
truffle sauce (including pasta)

Salt Extra virgin olive oil 1 egg

procedure

Prepare polenta rather than a soda with a quart of low water salt and spread it in a pan making sure to give him at least an inch thick.
When the polenta has cooled cut into small squares 6 cm long and 4cm wide. Meanwhile in a bowl rather than prepare a pasty mixture with the ricotta, part of Emmenthal cut Fiam, salt, a drop of oil, the yolk of an egg and a few flakes of truffles or, failing that, a couple of teaspoons of truffle sauce. Turn and mix well together.
Fry the polenta, preferably in olive oil and then lie down on the dough that you prepared, garnish sprinkled throughout the remainder of the Emmental cheese and serve hot!
You can indulge your imagination with seals number, the better the bacon ...