Make polenta using finely-ground cornmeal (fioretto), about 100g per person. Shape the hot polenta into a balls of about 6-7cm diameter filled with small chunks of soft cheese or with Tara cheese. Place in the oven or, better still, over a hot barbecue. When the polenta balls are brown all over, serve one per person. Cut open each ball and drizzle with oil or melted butter and season with pepper.