Grilled salami with polenta

Grilled salami with polenta




30 min


  • local salami
  • yellow cornmeal
  • extra virgin olive oil
  • wine vinegar to taste
  • Salt to taste


For the polenta: bring the water to the boil, add the oil, pour in the flour and mix with a whisk. Cook over low heat for about half an hour, continuously stirring with a wooden spoon. Salt. Arrange the polenta on a cutting board and, once cold, cut it into slices. Grill the slices over a medium flame.

For the salami: cut the salami into half-cm slices and place them on the grill over a high heat. Sprinkle with a drop of vinegar. Finally, place the slices of grilled polenta and the still hot salami on the plate and serve.