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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta				-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
salumi	12	slices	cured	-	-	-	-
red wine	1/3	cup		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
water	4	cups		0.0	0.0	0.0	0.0
salt	2	tablespoons		-	-	-	-
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
stracchino cheese	1/2	cup	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.