- Soft polenta, recipe follows
- 1 tablespoon extra-virgin olive oil
- 12 slices salume or sopresatta, red-wine cured
- 1/3 cup red wine
- 2 tablespoons good-quality red wine vinegar
Prepare the polenta according to the recipe and keep warm.
Place the olive oil in a 12 to 14-inch saute pan and heat over high heat until almost smoking. Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side. Remove the salume to a plate and add the wine to the pan. Swirl over high heat to reduce for 2 minutes, then add the 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 red wine.
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. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
Stir in the cheese and continue to stir until it is melted and incorporated.