Bruschette with polenta, Ricotta of Bufala Campana PDO and bacon

Ingredients for 6 servings
300 g of yellow flour
250 g of Ricotta of Bufala Campana PDO
100 g of bacon
40 g of butter
-chives q.b.
extra virgin olive oil
cherry tomatoes qb
mint leaves qb

Bring to a boil 1lt of water, salt and pour in the flour, mix with a whisk to avoid lumps.
Bring the polenta to cook and when it is ready pour the mixture into a rectangular mold and let cool.
Meanwhile put the Ricotta of Bufala Campana PDO in a bowl, work with a fork and mix with chives and salt.
Turn cold polenta over a cutting board and cut into 1 cm thick triangles.
Heat the butter with the oil in a pan and brown both sides of the slices of polenta.
In a separate pan sauté the bacon slices until crispy.
Arrange the slices of polenta on a plate, garnish with the ricotta cream, half a tomato, bacon and some mint leaves.