Polenta canapés with lentils and salami paste

Polenta canapés with lentils and salami paste

Preparation time:
15 minutes

Cooking time:
45 minutes


  • Fiorani salami paste 250 g
  • Instant polenta 500 g
  • Salt to taste
  • Lentils 250 g
  • White onions 1
  • Extra virgin olive oil 30 g
  • Rosemary 2 sprigs
  • Save some leaves
  • Pepper to taste

How to make it



In a large pot, heat some of the oil and toast the lentils. Add the aromatic herbs and the onion cut into slices. Pour water until the lentils are covered, then cook over low heat for about 45 minutes. Season with salt and pepper.


Cook the polenta in boiling salted water, then pour it into a pan when it is still boiling, so as to obtain a thickness of 2-3 cm. Leave to cool and obtain patties by cupping the polenta into a cylindrical shape of 5-6 cm in diameter (or the size you wish.

Cook the salami

Crumble the salami paste and cook it in a well-heated pan. Use it to complete each cake, together with the lentils. Drizzle with the remaining raw oil and serve.