Stirring

Bring the salted water to the boil and sprinkle in the cornmeal.
Leave to cook for an hour, stirring often, and add the cheese only when cooked.
Pour it into a rectangular pan large enough to have the polenta 1 cm thick.
Let it cool.
Use a star pasta cup to obtain the base of the finger foods.

Saute

Heat a pan well, adding a drizzle of oil only if you want.
Saute the meatballs for a few minutes, to brown them well.
In the same pan, brown the polenta stars over high heat.

Serve

Component the finger foods, using a wooden toothpick.
Place a soncino leaf on each star, then skewer the meatball.
Complete with a fresh raspberry.
Serve them hot or warm.