8 thick slices of Sopressa
1 tbsp. butter
12 oz. cooked polenta
6 oz. red wine
8 oz. chicory or escarole lettuce
Cut the polenta into 8 slices and toast in a pan or on a stovetop grill. Fry the slices of Sopressa Vicentina in a pan with the butter and then add the red wine. Let simmer for about 5 minutes.
Wash, drain, and cut the chicory or escarole lettuce. Add some salt and pepper and arrange on 4 plates. Place the polenta slices on the lettuce, and then top with the braised Sopressa Vicentina salami.