Polenta with Fontina

1 2/3 cups yellow cornmeal
1/2 cup water
2/3 cup speck
1/2 cup fontina
3 leaves sage
1/4 cup parmesan 
2 tbs. butter
salt, pepper


Preparation:

1. Cook the flour in lightly salted water for 45 minutes, stirring constantly. Pour on a baking sheet covered with parchment paper, and let cool.
2. With a knife, cut polenta into 1-1/2 inch squares.  
3. Arrange the squares of polenta into a buttered baking dish, alternating with the cheese slices and cut the bacon into small pieces.
4. Melt the butter with the sage leaves and pour over the polenta sprinkle with parmesan and pepper, and then brown in a preheated oven at 400 degrees for 20 minutes. Serve.