Ingredients

• 370 g a pack of quick polenta
• 100 g sliced ​​speck
• 100g Asiago cheese
• butter
• salt

For the recipe of polenta croutons, speck and asiago, as an alternative to the quick cooking polenta, use the type already sold cooked, in a package or leftovers of polenta. Prepare the polenta following the instructions on the package, with 1.5 liters of water and a teaspoon of salt. Roll it out on a tray and let it cool.
Cut the polenta into slices, when it will be cold (or, if you prefer, cut it into discs). Grease a baking dish generously. Arrange the slices of polenta. Place a slice of speck on each polenta crust. Cover the speck with slices of Asiago cheese.
Then pass the pan in the oven already heated to 200 ° or place it under the grill. Leave it in the oven until the cheese becomes soft and everything will be hot. Serve immediately.

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