q.s. Extra Virgin Olive Oil
q.s. Homemade Polenta
20 g. Cured smoked goose breast
q.s. Fresh Sage Leaves
Prepare the Polenta following the instructions on the package, spread it on a tray and let it to cool down. Using a pastry cutter create polenta discs.
Combine the Olive Cream with the House Mayonnaise.
Using an immersion blender make the Peperonata into a coulis.
In a saucepan with a drizzle of oil, brown the polenta discs on both sides.
In a rectangular serving dish place the Peperonata coulis, the Polenta, slices of Smoked Goose and then spread over each a little of the Olive mayonnaise. Garnish with the fresh sage leaves and a drizzle of extra virgin olive oil.