Sauteed Salume with Polenta: Salami al'Aceto con Polenta

• 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
• 4 cups water
• 2 tablespoons salt
• 1 cup polenta or cornmeal
• 1/2 cup stracchino, cut into cubes

1. Prepare the polenta according to the recipe and keep warm.
2. Place the olive oil in a 12 to 14-inch saute pan and heat over high heat until almost smoking.
3. Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side.
4. Remove the salume to a plate and add the wine to the pan.
5. Swirl over high heat to reduce for 2 minutes, then add the vinegar, and reduce another 2 minutes, until the liquids turn syrupy.
6. Divide the polenta evenly among 4 plates and lay some salami over each portion.
7. Serve with red wine.
8. In a 3-quart saucepan, heat water and salt until boiling.
9. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
10. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
11. Stir in the cheese and continue to stir until it is melted and incorporated.

polenta, extravirgin olive oil, salume, red wine, red wine vinegar, water, salt, polenta, stracchino

Taken from www.foodnetwork.com/recipes/mario-batali/sauteed-salume-with-polenta-salami-alaceto-con-polenta-recipe.html (may not work)