This is one of the many options when you have some leftover polenta. And some bresaola, in my case, it’s a very special one I bought at a Christmas market.
- leftover polenta
- onion sprouts
- olive oil
- cut the polenta into rounds and cook it in a pan to form a crust;
- chop the bresaola;
- prepare the crostini by adding the bresaola and the sprouts, add salt&pepper and serve.