Preparation time
1 hour 30 min
Measurements
4 people
Recipe type
Main courses
Ingredients
1
onion
1 handful
wheat flour
500 gr
corn flour Fioretto
half glass
milk
to taste
extra virgin olive oil
200 gr
fresh cream
2
salam'd turgia (beef salami)
1 spoon
salt
Pour two litres of water into a copper pot and place over the heat. When the water starts to simmer, add salt, and, stirring quickly with a whisk to prevent lumps from forming, sprinkle in the flour. Lower the heat and continue stirring slowly with a long wooden spoon, until the polenta begins to come away from the sides of the pot, forming a crisp crust.
Just over halfway through the cooking time, cut the salami into slices and flour them lightly.
Chop the onion and brown it in a pan with a little oil. Add the slices of salami, allow the flavours to merge and pour in the cream and milk. Cook over a moderate heat for about five to ten minutes.
Pour the polenta onto a wooden board, add the creamy salami sauce and serve immediately.