Polenta Slices

For the polenta slices, bring half a liter of water to a boil in a high saucepan with salt and pepper. Gradually drizzle in the cornmeal while stirring. Cook at low temperature for 20 minutes, stirring continuously, until the polenta separates from the bottom of the pot.

Coarsely grate cheese. Lightly roast pumpkin seeds in a frying pan without fat and chop coarsely. Cut sage leaves into strips. Stir cheese, pumpkin seeds and sage into the polenta. Press polenta on a large board rinsed with water to form a 1 cm high patty. Allow to firm up.

Cut polenta into squares or lozenges. Cut ham into strips and wrap one strip around each piece of polenta. Place an olive on top and pin the polenta slices with a small stick.

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