Polenta crostoni with peppers and sausage

Clean the onion and slice it thinly; wash the peppers, remove the seeds and white ribs, then cut them into small pieces.

In a pot, slowly sauté the onion in four tablespoons of extra virgin olive oil; when golden, add the peppers and cook them for six or seven minutes.

In another pan, sauté the garlic clove in a little oil, then remove it. Add the sausage meat and cook it, crumbling it with a fork.

Turn off the heat and combine the two ingredients.

On a work surface, cut the polenta into diamond shapes and arrange them in a well-buttered baking dish. Top each one with peppers and sausage.

Bake the crostoni at 180-200°C for about ten minutes. Before serving on individual plates, finish with a sprinkling of herbs—those that the season will suggest—after chopping them.