- Bring the lightly salted water to the boil in a terracotta or steel pot with a thick bottom
- Pour in the flour little by little, stirring with the help of a whisk
- Lower the heat and continue stirring, scraping the bottom and sides of the pan well
- As soon as it starts to boil, cover with the lid and reduce the heat to minimum
- Cook for 40 minutes and turn the polenta every 10 minutes.
- Remove the lid and continue cooking for another 10 minutes, stirring often
- Turn off the heat, and when cooked, the polenta must be compact
- Place the polenta in a rectangular container and let it cool
- As soon as the polenta is compact and cold, cut 1 cm slices and toast them for a few minutes in a pan or in a fan oven for 10 minutes with a drizzle of oil
- In the meantime, heat the deer salmì very well
- Add the salmì and oregano to the polenta
- Serve everything hot