Sauteed Salume With Polenta: Salami Al'aceto Con Polenta

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Salami

•  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

• Soft Polenta

• 4  cups water
• 2  tablespoons salt
• 1  cup cornmeal or 1  cup polenta
• 1⁄2 cup  stracchino cheese, cut into cubes

Directions

1. Prepare Polenta:
2. In a 3 quart saucepan, heat water and salt until boiling.
3. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken, about 10-15 minutes.
4. Switch to wooden spoon.
5. Remove from heat and continue to stir until thick as paste.
6. Stir in cheese and continue to stir until it is melted and incorporated.
7. Keep warm.
8. Salami al'Aceto:
9. Place the olive oil in a 12-14 inch saute pan and heat over high heat until almost smoking.
10. Add the salume or salami and cook for 2 minutes, until it is browned and crisped, then turn on other side.
11. Remove the salume to a plate and add the wine to the pan.
12. Swirl over high heat (YOU BE CAREFUL AND THEN WATCH YOUR PAN) to reduce for 2 minutes.
13. Then add vinegar and reduce another 2 minutes, until the liquids turn syrupy.
14. Divide the polenta evenly among 4 plates and lay some salami over each portion.
15. Serve with chilled red wine.
16. Enjoy!