Sauteed Salume with Polenta: Salami al'Aceto con Polenta

1. 1

   Prepare the polenta according to the recipe and keep warm.

2. 2

   Place the olive oil in a 12 to 14-inch saute pan and heat over high heat until almost smoking.

3. 3

   Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side.

4. 4

   Remove the salume to a plate and add the wine to the pan.

5. 5

   Swirl over high heat to reduce for 2 minutes, then add the vinegar, and reduce another 2 minutes, until the liquids turn syrupy.

6. 6

   Divide the polenta evenly among 4 plates and lay some salami over each portion.

7. 7

   Serve with red wine.

8. 8

   In a 3-quart saucepan, heat water and salt until boiling.

9. 9

   Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.

10. 10

    Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

11. 11

    Stir in the cheese and continue to stir until it is melted and incorporated.

* Per serving · 4 servings · Values may vary.

No additional tips available.