Galbani Mozzarella and Polenta Mini Portions

Bring a large pan of lightly salted water to boil.

Pour the corn flour gradually.

Lower the heat and simmer until the mixture thickens, stirring regularly for about 15 minutes.

Turn off the heat and add the butter, thinly chopped garlic and fresh basil. Then, stir until the butter has melted and the basil and garlic have fully mixed together. Your polenta is now ready!

Pour the polenta over a greased baking tray and set aside in the fridge until firm.

Cut the polenta with a round pastry-cutter. Place a slice of tomato and a slice of fresh Galbani Mozzarella Maxi on each portion.

Drizzle with extra virgin olive oil and season generously with salt and pepper.