Ingredients:
500 g of polenta
300 g of Provolone Valpadana D.O.P. dolce
220 g of Salame Cremona IGP cut thin

Preparation:
Cut 8 slices from the polenta dough and cut the Provolone Valpadana D.O.P. into wide strips.
Toast the polenta slices on both sides for a few minutes on a hot plate, then fill them with Provolone Valpadana D.O.P. sweet and the Salame Cremona IGP to obtain a total of 4 sandwiches.
Cut them diagonally to obtain the sandwiches and bake for 5 minutes at 200° C.
Remove from the oven and serve.