• Blend the cannellini beans with garlic, rosemary, extra virgin olive oil, salt and pepper until a smooth cream is obtained.
• Grill or fry the polenta slices until golden and crispy on the surface.
• Spread the bean cream generously on each polenta crostino.
• Lay the beef shredded meat on top of the cream.
• Finish with a drizzle of extra virgin olive oil, a dusting of smoked paprika and a sprig of fresh rosemary.

The bean cream creates a velvety contrast with the fibrous texture of the shredded meat. The fried polenta holds the topping without going soft.