Single-portion fried polentines with Fontina PDO, bacon and sage

Cook the polenta according to the instructions on the package. Once ready, spread it out on a baking tray covered with baking paper, level it out and let it cool.
Meanwhile, cut the Fontina AOC into slices, removing the rind.
Once the polenta has cooled, cut it into squares and fry them in plenty of seed oil.
Transfer the polentines to an oven tray and place the Fontina AOC and a few sage leaves on top of each slice. Put them under the grill for a few minutes.
Garnish with the bacon slices, a grinding of pepper and serve immediately.