Prepare the polenta and let it rest in a baking pan for about a day. Once it has cooled down, cut it into small slices and fry it in a non-stick pan with a tablespoon of olive oil. In the meanwhile, let’s brown some onions in olive oil and then add some diced tomatoes. Add salt and pepper at will. Slice the sweet gorgonzola. Lay on the plate a slice of polenta, a slice of gorgonzola cheese and a drizzle of tomato sauce as to create a stratified lasagnetta. Garnish the lasagnetta with thyme and rosemary. Bake them in the oven for about ten minutes at 180°C. Garnish the dish with a sprig of thyme.