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