Prep 5 mins
Cook 25 mins
This recipe was orginally one from Mario Batali, Food Network, 2003 but I have tweaked it a little. I hope you enjoy eating it as well.
- soft polenta, recipe follows
- 1 tablespoon extra virgin olive oil
- 12 slices hard salami (1-inch thick) or 12 slices salumi (1-inch thick) or 12 slices soppressata, red-wine cured (1-inch thick)
- 1⁄3 cup red wine
- 2 tablespoons good-quality red wine vinegar
- 4 cups water
- 2 tablespoons salt
- 1 cup cornmeal or 1 cup polenta
- 1⁄2 cup stracchino cheese, cut into cubes
- Prepare Polenta:.
- In a 3 quart saucepan, heat water and salt until boiling.
- Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken, about 10-15 minutes.
- Switch to wooden spoon.
- Remove from heat and continue to stir until thick as paste.
- Stir in cheese and continue to stir until it is melted and incorporated.
- Keep warm.
- Salami al'Aceto:.
- Place the olive oil in a 12-14 inch saute pan and heat over high heat until almost smoking.
- Add the salume or salami and cook for 2 minutes, until it is browned and crisped, then turn on other side.
- Remove the salume to a plate and add the wine to the pan.
- Swirl over high heat (YOU BE CAREFUL AND THEN WATCH YOUR PAN) to reduce for 2 minutes.
- Then add 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 chilled red wine.