Mescola

Salt and boil the water and sprinkle over the corn flour.
Leave to cook for an hour, stirring often, adding the cheese only once cooked.
Pour the polenta into a large rectangular oven dish to a thickness of 1 cm.
Leave to cool.
Cut the finger food into stars with a pastry cutter.

Toss

Heat a pan and add a drop of oil if you wish.
Toss the meatballs for a few minutes until well browned.
In the same pan, fry the polenta stars over a high heat.

Assemble

Assemble the finger food, using a toothpick.
Place a lamb’s lettuce on each star and then the meatball.
Top with a fresh raspberry.
Serve hot or warm.