Toast cheese polenta

Slice the polenta: roll 12 slices.

Triangle Ritagliatele.

Cut the mozzarella into slices and let drain on paper towels.

Chopped fresh cheese, soft also.

Brown the bacon in a pan and drain when it is golden.

Heat on a red-hot grill polenta until the outside is crispy.

Plaque-lined with a sheet of baking paper and place 6 triangles of polenta.

Cannoli with a slice of mozzarella, a slice of bacon and some bit of crescenza cheese.

Cover the first layer of toast with remaining triangles and add on some piece of cheese, soft and the rest of the bacon.

Cook the toast in the oven already warm and until cheeses start to melt.

Serve immediately.