open-faced

I'm not sure where I got this idea from, but it seemed like a good idea at the time.

open-faced polenta & proscuitto sandwiches
Overall, it was a bit on the salty side, but good with the blander greens. I basically pan-fried the polenta with parmesan cheese, so the cheese made a nice crisp crust under the polenta. And then laid a piece of piave and proscuitto on top.
[polenta, parmesan cheese, piave, proscuitto, greens, vingar, olive oil, salt, pepper]