Steps

• Let’s see how to prepare the crostini.

  First, bring water to a boil with a bit of salt in a large pot. Once boiling, gradually add the cornmeal, stirring well with a whisk to prevent lumps. Be sure to stir continuously to prevent the polenta from sticking, continuing to cook according to the package instructions, as cooking time varies with different cornmeal. When ready, pour the polenta into an oiled loaf pan. Smooth the surface with a spoon, and if needed, gently tap the pan to level it. Let the polenta rest for about 1 hour at room temperature, then refrigerate until firm. Once ready, invert the loaf pan onto a cutting board and slice the polenta into 3/4-inch thick slices. Brush the slices with a bit of oil, place them on a baking sheet, and bake for 3-4 minutes per side or until they reach the desired crispiness; you can also grill the slices. Once ready, top with burrata and wrap with half a slice of prosciutto. Return to the oven for 2-3 minutes, just until the prosciutto becomes a bit crispy. If you’ve grilled the polenta and don’t want to use the oven, crisp the prosciutto in a pan before topping the crostini. When ready, place them on a cutting board and serve warm.