Scagliozzi con salame

To make scagliozzi con salame, first add the cornflour to a pot of 1 2/3 cups boiling water, thickened with the milk and 1 tbsp oil, and stir constantly until the polenta is cooked (approximately 40 minutes). Transfer to a baking tray lined with parchment paper, then flatten the surface to an even 1/2” depth and let cool (you can do this the night before). Remove the polenta from the tray, cut into 24 parallelepipeds (2”x1”x1/2”) and fry in plenty of boiling olive oil for 3-4 minutes until golden. Transfer to paper towels and sprinkle with salt, if needed: These are your scagliozzi. Place a spoonful of coarsely chopped mostarda di verdure on each plate, then top with 4 alternating layers of scagliozzi and salami, and serve.