Sauteed Salume with Polenta: Salami al'Aceto con Polenta

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings


  • 4 cups water
  • 2 tablespoons salt
  • 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
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      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.

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