Polenta ideas and ricotta crostini

Sometimes leftovers do not look very inspiring, but with a little imagination they become a tasty, uncomplicated supper.
Leftover polenta that I had spread on a tray
Eggs
Grana
Smoked pancetta
Fresh spring onion
Salt, pepper and oil

I cut rectangles of polenta and removed a square from the centre of each. I heated a non-stick pan lightly greased with oil and carefully placed the polenta shapes with holes in it.
I broke an egg into each hole, sprinkled with grana, a little salt and pepper, then covered and cooked for a few minutes.
In another pan, I browned the spring onion and pancetta, then removed them. In the same pan, I cooked the squares of polenta until a crust formed.
I put the pancetta and a little grana on top and waited a few minutes, covering for a minute to melt the cheese.
For the ricotta crostini
Ricotta
Sun-dried cherry tomatoes
Stale bread
Oregano
Salt, pepper and grated lemon zest

I toasted the bread slices brushed with oil.
I mixed the ricotta with oil, pepper and salt.
I spread it on the crostini with a few pieces of tomato, salt, pepper, oregano and a little oil.
Add a few slices of salame and supper is ready.