Polenta snacks

preparation

1. Prepare polenta according to package instructions. Stir in 40 g Lustenberger 1862.
2. Pour the polenta onto a baking sheet lined with baking paper (about 2 cm thick). Allow to cool in the fridge for at least 30 minutes.
3. Cut the solidified polenta into pieces or cut out with biscuit moulds.
4. Fry these pieces in hot olive oil on both sides for a few minutes. 
5. Finally, garnish to taste with Lustenberger 1862 pieces, Tête de Moine roundels, cherry tomatoes, olives, salami and smoked ham.