To prepare mini polenta gratin with diced Padus salami, first mix the stock with milk and bring to the boil; add a pinch of salt and gradually add the polenta flour, beating it into the mixture with a whisk; cook on a low heat for at least 40 minutes, stirring continuously. At the end of cooking, add the butter and the cubed Padus salami; then pour the polenta into small moulds and turn out onto hot plates.
Tips: Slice off the end of the salami at a diagonal angle, then cut the casing and remove it. The Padus salami must be cut by hand into finger-thick slices.