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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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This entry was posted on Wednesday, February 10th, 2010 at 12:18 pm and is filed under ARTISAN SALAMI, Cristiano Creminelli, GOURMET ENTREES, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.