Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 6 mins., stirring constantly to form a thick, dry pulp, season. Stir in the salami, tomatoes and parmesan. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 16 cm) using a wide spatula. Leave the polenta to cool, cut into slices measuring approx. 8 x 4 cm. Heat the oil in a non-stick frying pan, reduce the heat. Fry the polenta slices in batches for approx. 5 mins. on each side until crispy, keep warm.
Combine the cream cheese, figs and rosemary, season with salt. Serve the dip with the polenta slices.