Preparation

Prepare the broth and, when it comes to a boil, pour in the flour gradually.
Stir gently so as not to create lumps.
Cook on a lower heat for about 30 minutes.
Once ready, spread the polenta onto a baking pan lined with wet parchment paper and let it cool.
Cut some small triangles or squares and brush them with the melted butter.
Arrange the polenta bites on a baking sheet lined with parchment paper and put them under the oven grill at 250° for about 7 minutes.
Remove from the oven and let them cool.
Mix the caprino cheese with a little oil and pepper and fill the polenta bites.