Polenta with Crispy Coppa and Fontina

Method

1. Bring water to a boil and add a pinch of salt.
2. Gradually add the instant polenta while stirring with a whisk to prevent lumps.
3. Cook for about 5 minutes until the polenta reaches the desired consistency, then turn off the heat.
4. Meanwhile, heat a pan over medium-high heat.
5. Remove the rind from the fontina cheese and cut it into strips, then into small cubes.
6. Sear the coppa slices in the hot pan, turning once, until crispy.
7. On a serving plate, spread the polenta as a base.
8. Place the crispy coppa on top of the polenta.
9. Add a drizzle of olive oil over the coppa.
10. Scatter the fontina cubes over the hot polenta and coppa so they melt slightly.
11. Serve immediately.