Salami with polenta and cream
- heavy cream
Cut a salami matured for one month into slices 0.4 inches thick. Arrange the slices into an oven-dish and gently fry in a little butter for a short time, turning them. As an alternative, brown the slices without any butter. Add some cream, a pinch of salt and cook over low heat until the cream has thickened. Serve with hot yellow polenta.