Prepare the polenta according to the recipe and keep warm.
Place the olive oil in a 12 to 14-inch saute pan and heat over high heat until almost smoking. Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side. Remove the salume to a plate and add the wine to the pan. Swirl over high heat to reduce for 2 minutes, then add the vinegar, and reduce another 2 minutes, until the liquids turn syrupy.
Divide the polenta evenly among 4 plates and lay some salami over each portion. Serve with red wine.