Cook the polenta, following the instructions given on the packaging. When it is ready, spread a 1 cm thick layer of polenta on a cutting board and let it cool.
Cut 8×3 cm rectangles of polenta, place them on a sheet pan covered by parchment paper and gril them in the oven for 5 minutes for each side.
On each rectangle, put the fontina, divided into pieces, and bake again for a few minutes.
Once the fontina has melted, put the salami on each polenta canapé and serve.