Looking for an easy appetizer? Claudia Roden shares these delicious bites in her latest cookbook, “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel,” and the recipes (including this one!) fit right into the Seriously Simple philosophy. Polenta was originally cooked and served as a porridge to feed poor northern Italian peasantry, and Roden reminds us that in the 1980s, corn polenta was cut into triangles and grilled to become a creamy, crusty base for elegant food artfully placed on top. With this recipe, the author has given this classic peasant dish a fresh look as a bite of polenta-cheese perfection to accompany cocktails or sparkling wine. I love the flavor combination of Parmesan and taleggio along with fresh rosemary. Remember, you can make the polenta the day before, then cut it into cubes and roast them just before serving. You can also cut these into larger shapes to …