- 200 g of rapid polenta flour
- 600 ml of water
- 40 g of butter
- Salt to taste
- 100 g of smoked provola
- 200 g of Prosciutto San Pietro
First, heating the water on the stove with the butter. Once it comes to a boil, pour in the polenta flour. Add a handful of salt and stir well with a wooden spoon, to avoid the formation of lumps, until it has acquired a fairly thick consistency.
At this point pour the polenta on a cutting board greased with a little oil, roll it out until it is about 1.5 centimeters thick and let it cool.
Once cold, use a kitchen twine to cut it into many rectangles and place thin slices of smoked cheese on the canapés, then grill them for 5 minutes. Lay down on each canapé, a slice of San Pietro ham and a few pink peppercorns and serve immediately.