From the polenta, obtain 8 slices 1 cm thick and cut the sweet Provolone Valpadana DOP into wide strips.

Toast the polenta slices on both sides for a few minutes on a hot griddle, then fill them with the sweet Provolone Valpadana DOP and the Salame Cremona IGP to obtain 4 sandwiches in total.

Cut them diagonally to make the sandwiches, secure them with a toothpick and bake them for 5 minutes at 200°. Remove from the oven and serve.

HOW TO SERVE

Serve with a sprinkling of black pepper and the remaining cheese cut into small cubes.