Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped salame
Special equipment needed:
- Large pot
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Slowly pour in 1 cup of polenta, stirring constantly with a wooden spoon.
4. Reduce heat to low and continue stirring for 20-25 minutes until the polenta is thick and creamy.
5. Add 1/2 teaspoon of black pepper and 1/2 cup of grated Parmesan cheese to the polenta, stirring until well combined.
6. Preheat the oven to 375°F.
7. Grease a baking dish with cooking spray.
8. Pour the polenta into the baking dish and spread it evenly.
9. Sprinkle 1/2 cup of chopped salame on top of the polenta.
10. Bake in the preheated oven for 20-25 minutes until the salame is crispy and the polenta is golden brown.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Bake at 375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 35g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Salame can be substituted with any cured meat such as prosciutto or pancetta.
Variations:
- Add chopped fresh herbs such as rosemary or thyme to the polenta before baking.
- Top the baked polenta with a tomato sauce or pesto for added flavor.
Tips and tricks:
- Stir the polenta constantly to prevent it from sticking to the bottom of the pot.
- Use a non-stick baking dish for easy removal of the polenta.
- Let the polenta cool for a few minutes before slicing and serving.
Storage instructions:
Store leftover polenta con salame in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the polenta in the microwave or oven until warmed through.
Presentation ideas:
Serve the polenta con salame on a large platter and garnish with fresh herbs or grated cheese.
Garnishes:
Fresh herbs, grated cheese, or a drizzle of olive oil.
Pairings:
Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta is too thin, continue cooking it until it thickens.
Food safety advice:
- Make sure to cook the polenta to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It has been a staple food in northern Italy for centuries and is often served as a side dish or main course.
Flavor profiles:
Creamy, savory, and slightly spicy from the salame.
Serving suggestions:
Serve the polenta con salame as a main course with a side salad or as a side dish with roasted meats or vegetables.
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Region: Italian