First we need to cook cornmeal polenta. To do this, in boiling salted water, pour gradually the flour, stirring constantly. Cook until tender. Set aside and cool slightly.

Add the warm polenta egg, grated cheese, a pinch of Provencal herbs and salt to taste.

All knead well until smooth.

Divide the dough into balls the size of a walnut. Moisten hands with water and from each ball to make a tortilla. In the middle put the olives, pitted and wrap the edges so that the result here is a bun.

Balls put on baking paper and send in the oven for 25-30 minutes at 180*.

When the polenta is Golden, can be removed.

In the meantime we prepare the filling. You must mix the olive oil, red wine vinegar, a pinch of coriander, nutmeg, pepper red hot, salt.

On a platter arrange the lettuce leaves. I had Chinese cabbage. She put the polenta, mozzarella, tomato, cut into rings olives and pour all the dressing. The polenta balls should be warm. These can be baked in advance and then reheated in the microwave. Better in this salad to take the cherry tomatoes and put them whole, but we have this time of year as the snowdrops, not to find...