A dish from Bolzano of polenta cooked, chilled and sliced and then baked with tomatoes, crumbled sausage meat, pancetta and cheese.

Polenta cooked, chilled and sliced, sandwiched with slices of cheese or prosciutto and then fried.

A dish from Piedmont of polenta cooked, chilled and sliced and then layered with meat sauce.

Fresh polenta porridge mixed a tomato-based sauce with quail and mushrooms.

A dish from Valle d'Aosta of polenta cooked, chilled and sliced and then layered with Fontina cheese and a ragù of beef and crumbled salami, and baked.

White cornmeal polenta from the Veneto and Friulim chilled, sliced and baked with mozzarella and Parmesan cheese.

Polenta with Gorgonzola. Polenta cooked, chilled and sliced and then baked and sprinkled with crumbled Gorgonzola.

"Polenta with béchamel sauce." Polenta chilled, sliced and layered with béchamel sauce and grated cheese and baked.

A dish from the Valle d'Aosta of polenta, either fresh or cooled, sliced and baked with Fontina, Toma, melted butter and Parmesan cheese.

A dish from Friuli-Venezia Giulia of polenta cooked, chilled and sliced and then fried with pancetta and sage.