Polenta (pudding of maize) with Balsamic Vinegar
Prepare a good firm pudding of maize (polenta) so that you can cut it into slices. Leave the slices to dry for about a day. Then place them in a casserole with oil and let them brown on both sides until they have a crispy crust. Pour a small spoonful of Cavedoni Traditional Balsamic Vinegar of Modena on the slices. If you like, you can arrange the slices of Polenta on the tray as follows: alternate a slice of “Polenta dressed with Balsamic Vinegar” with a simple slice of Polenta toasted and covered with a thin slice of pancetta.