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Ingredients:
Polenta
Crushed tomatoes
Onion
Mild Asiago cheese
Parsley
Gorgonzola cheese
Pears
Walnuts
Button mushrooms
Garlic
Olive oil

Procedure:
Mushroom: Chop the mushrooms into small pieces. Put them in a frying pan with a little oil and a clove of garlic. Add salt and parsley as required. Cook slowly with the lid on, adding water when necessary. Add 2/3 tablespoons of crushed tomatoes and cook for 10/15 minutes.
Tomato sauce: Fry some onion in a little oil. Add the crushed tomatoes, season and cook for 10 minutes until the sauce thickens. Preparation of first type of toast:
Cut the polenta into rounds (or slices). Top with a spoon of tomato sauce, a cube of Asiago cheese, some thin slices of onion and a little parsley.
Preparation of second type of toast:
Cut the polenta into rounds (or slices). Spread some gorgonzola on each slice, and finally top with two thin slices of pear and a walnut cluster.
Preparation of third type of toast:
Cut the polenta into rounds (or slices) and add a spoonful of the mushrooms prepared above.
Finally cook all three types of toast prepared in the oven for 15/20 minutes at 200°C.