Polentine gratinate con dadolata di Padus (Mini polenta gratin with diced Padus salami)

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.

Ingredients for 4 servings

Whole milk: 750 g - Meat stock: 750 g - Yellow polenta flour: 500 g - Cubed Padus salami: 200 g Butter: 30 g - Salt: 10 g