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CHEESY POLENTA

Creminelli Barolo Salami, Gorgonzola

SERVES 6

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*NOTE: IF YOU’RE LOOKING FOR A TRADITIONAL POLENTA RECIPE, TRY THIS ONE FROM GIADA DE LAURENTIIS (LINK).  SHE’S FROM TORINO, ITALY NOT FAR FROM THE CREMINELLI’S HOME TOWN OF BIELLA.  IF YOU’RE UNFAMILIAR WITH POLENTA, CHECK OUT THIS PRIMER FROM WILLIAMS-SONOMA (LINK). ALSO, HERE’S A SIMILAR RECIPE FROM MARIO BATALI WITH SAUTÉED SALAMI (LINK).

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Ingredients

• 1 Cup Milk
• 6 Cups Water
• 2 Cups Polenta
• 2 Cups Asiago or Parmesan, shredded
• ¼ Cup Gorgonzola, crumbled
• 2 Creminelli Barolo Salamis

*WILD BOAR SALAMI ALSO PAIRS WONDERFULLY WITH POLENTA, PARTICULARLY A ROSEMARY POLENTA LIKE THIS ONE FROM INA GARTEN (LINK).

• Salt & Pepper

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Directions

1) Bring milk and water to a boil and slowly pour in polenta. Stir constantly to prevent lumps. Reduce heat and continue to stir for 2 minutes. Cook for 40-45 minutes, stirring almost constantly.

2) Fold Asiago cheese into polenta.

3) Add salt and pepper to taste.

*GO LIGHT ON THE SALT. THE SALAMI WILL ALREADY BRING SALTINESS TO THE PLATE.

4) Place polenta in serving bowl and top with gorgonzola.

5) Slice salami into ¼ inch disks and serve alongside polenta.

*THINNER SLICES OF SALAMI ALSO WORK WELL, ESPECIALLY WHEN THE SALAMI IS NICE AND DRY.

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FLATBREAD PIZZA

Creminelli Piccante Salami, Fresh Mozzarella

SERVES 6

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Ingredients

• 3 Flatbreads (sub. Pita breads)

*HERE ARE SOME FLATBREAD IDEAS: AMERICAN FLATBREAD CAN BE PURCHASED FROZEN (LOCATIONS) OR THERE ARE MAKE-YOUR-OWN OPTIONS FROM ALLRECIPES.COM (LINK) AND BOBBY FLAY (LINK). I’M ALSO A BIG FAN OF INA GARTEN’S GRILLED PIZZA RECIPE (LINK). THE CREMINELLI PICCANTE SALAMI MAKES A GREAT PEPPERONI IN EACH CASE.

• 1 Sprig Rosemary, chopped
• 1 Sprig Thyme, chopped
• 1 Clove Garlic, chopped
• ½ Cup Extra Virgin Olive Oil
• 6 Large Fresh Mozzarella Balls
• 1-2 Creminelli Piccante Salamis

*FOR A MEAT-LOVERS PIZZA TRY 2 PICCANTE SALAMIS AND SOME CREMINELLI PICCANTE OR TRADIZIONALE FRESH SAUSAGE

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Directions

1) Slice salami into thin disks.

*IF THE SALAMI IS ALREADY VERY FIRM AND DRY, SLICE THIN AND ADD THEM TO THE PIZZA FOR JUST THE LAST 2 MINUTES OF BAKING.

2) Cut mozzarella into ½-inch square pieces.

3) Combine rosemary, thyme, garlic and oil to make an herb oil.

4) Brush flatbreads with herb oil.

5) Arrange sliced salami on top of pizza and top with 10-12 squares of mozzarella.

6) Bake at 350° for about 8-10 minutes or until golden brown.

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