Small slices of gratinated “Polenta” with “Padus” salami cut into small cubes

Ingredients for 4 persons:

Whole milk: 750 g
Meat broth: 750 g
“bramata” [coarse-grained] “polenta” flour: 500 g
“Padus” salami cut into small cubes: 200 g
Butter: 30 g
Salt: 10 g

PREPARATION:

Mix the broth with the milk and bring the mixture to the boil. Add salt and pour the coarse-grained flour stirring by a whip. Cook at low flame and continue cooking for at least 40 minutes continuously stirring. At the end of cooking time, add the butter and the small cubes of “Padus” salami, then pour the “polenta” into little moulds. Remove the moulds and serve the slices on hot plates.

WINE:

Morellino di Scansano D.O.C.G.

Suggestions for a better tasting:

Prendere il salame tagliare in senso obliguo la parte finale (“il culetto”) quindi incidere il budello e togliere la pelle.Il salame Padus va necessariamete tagliato a coltello in fette spesso un dito.

How to keep:

Keep the product wrapped in a wet cloth, in the fridge.