350 ml of water (check the proportions on your package)
2 tablespoons ghee or butter
125 g of corn semolina
1 handful of grated cheese
Pitted black olives
French camembert or brie
Fresh herbs to your taste
Bring the water into a boil in a saucepan. Stirring all the time, sprinkle over the corn semolina. Season with salt, butter and grated cheese. When the polenta starts to come off the sides of the saucepan, remove from heat.
Pour the polenta on a sheet of baking paper. Spread it over to 5 to 6 mm thick. Cover with another sheet of baking paper and flatten it with a rolling pin. Let cool slightly. Stamp out small bites with a cookie cutter. Place on a baking dish, lined with parchment paper. Brush each polenta bite with butter.
Garnish with a dice of soft cheese, olives and cranberries. Sprinkle with some fresh herbs. and top with grated cheese and black pepper.
Bake the polenta bites at 200°C, at high position of the grid. Let them turn slightly golden (keep an eye on the oven as it happens rather fast). Serve warm as an appetizer.