begin with a small batch of polenta (1 cup polenta, 3 cups water, salt), after it simmers for about 25 minutes, add a cup of parmigiano. Spread out on a sheet of plastic wrap & refrigerate till it stiffens up, cut into small pieces & pan fry. Use as a topping along with a little la bomba:
made a plum tomato pie too:
made a plum tomato pie too: