Bring the stock to the boil. Add polenta to the boiling liquid while stirring and let it simmer for 10 minutes at low heat, stirring constantly. Then remove from the heat, stir in cream and immediately spread on a greased baking tray.
For the topping, clean and wash the spinach, drain well. Clean, wash and halve the tomatoes. Dice cheese. Peel garlic, press through a garlic press. Heat the oil. Sauté garlic in it.
Add the spinach and allow to completely collapse. Spread the spinach, salami and tomatoes on the polenta. Season with salt and pepper. Spread gorgonzola on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
Cut into 18 pieces and serve.