Sauteed Salume With Polenta: Salami Al'aceto Con Polenta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!