Cook the polenta following the instructions on the packet. Once ready, spread it on a baking tray covered with baking paper, level it and let it cool.
In the meantime, slice Fontina PDO removing the rind.
Once the polenta has cooled, cut it into squares and fry them in plenty of seed oil.
Place the polenta slices on an oven tray and put on top of each slice, Fontina PDO and some sage leaves. Put them under the grill for a few minutes.
Garnish with the speck slices, a grind of pepper and serve immediately.