Fry/toast some Paolo Rovagnati Salame Milano on a grill or in a pan with a drizzle of olive oil. Turn them frequently until you reach the desired crunchiness. Once finished, place them on a kitchen towel or kitchen paper to remove excess oil. Place on the side
 
Add some olive oil in a pan then add the finely chopped onion. Cook for a few minutes until onions become translucent then add the diced mushrooms. when everything starts to cook and begins to dry up, deglaze everything with half a glass of the white wine. Lower the temperature and cook for 15-20 minutes at low temperature. If the mixture becomes too dry, add some vegetable broth or water. Season with salt. Once you reach the desired consistency, turn heat off. Let the ragù cool a bit and begin working on the polenta.
 
In a medium-large pot, add 4 cups of water and bring to a boil. Add the olive oil, salt, and the 2 bay leaves. Once the water comes to boil, begin to slowly and gradually add in the polenta while whisking for 3 minutes. Turn the heat off and continue to whisk and cook the polenta until the mixture thickens and the polenta is tender. Be sure to keep whisking (check for additional instructions on box).
 
Add the butter and mix to melt and add the grated parmigiano and continue to whisk.
 
Once the polenta is ready, it can be served. Cut or spoon some polenta and place it on a plate and top it with the mushroom ragù (be sure the ragù is warm and not cold). Then add the slices of Paolo Rovagnati crispy Salame Milano on top of the ragù. Grate some parmigiano on top of the entire dish and a sprinkle it with some chopped parsley.