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• Polenta: pour 1 litre of water, 1 spoonful of salt and 1 spoonful of extra virgin olive oil into a small pot. Just before it boils, add the polenta flour while stirring. Continue to stir for around 50 minutes, until the polenta is cooked. When cooked, pour the polenta into a plum cake mould while still hot, and leave to cool.
• Broth: in a small pot, bring 0.5l of water to the boil, grate the cheese coarsely and place it in the pot, keeping aside 50g. Simmer for around 30 minutes. 
• Crunchy cheese: in a non-stick pan, sprinkle a light layer of grated cheese and cook until toasted. Using a spatula, turn the crunchy wafer and continue cooking for a short time on the other side. 
• Polenta pearls: using the melon baller, extract an amount of polenta pearls and brown them in a non-stick pan with the butter. 

Plating:
Remove the polenta pearls from the pan with a perforated spoon and arrange them on the serving plate. Pour over the Raclette broth using a strainer. Crumble some of the Raclette crunch on top of the pearls, add crushed pepper and serve.