Polenta au salami soppressata et au rapini


  • Polenta:
  • 5 tasses (1,25 l) de lait
  • 1 tasse (250 ml) semoule de maïs en grains moyens ou gros
  • 1/4 tasse (60 ml) de fromage parmesan râpé
  • 2 c. à table (30 ml) de beurre
  • 1/2 c. à thé (2 ml) de sel et de poivre
  • Rapini:
  • 1 c. à table (15 ml) d’huile d’olive Mastro®
  • 4 oz (125 g) Mastro® Sopressata Salami, coupé en fine lanières
  • 3 gousses d’ail tranchées très mince
  • 1/4 c. à thé (1 ml) de graines de fenouil
  • 1/4 c. à thé (1 ml) de flocons de piment rouge
  • 2 tasses (250 ml) de tomates en grappes coupées en deux
  • 1/2 tasse (125 ml) de vin blanc
  • 1 bouquet de rapini paré et coupé
  • 1/2 c. à thé (2 ml) de sel
  • Fromage parmesan en copeaux


  • Polenta : Verser le lait dans une grande casserole et porter à faible ébullition. Incorporer lentement la semoule de maïs en fouettant vigoureusement. Faire cuire pendant environ 2 minutes ou jusqu’à ce que de grosses bulles éclatent à la surface. Réduire le feu à moyen-doux; faire cuire, en remuant souvent, pendant 15 à 20 minutes ou jusqu’à ce que la polenta ait épaissi et se détache des bords de la casserole. Retirer du feu; incorporer le parmesan, le beurre, le sel et le poivre.
  • Rapini : Entre-temps, faire chauffer l’huile d’olive dans une grande poêle à feu moyen; faire cuire le soppressata, l’ail, les graines de fenouil et les flocons de piment rouge pendant 3 minutes ou jusqu’à ce qu’ils soient légèrement dorés. Ajouter les tomates; faire cuire pendant 2 à 3 minutes jusqu’à ce qu’ils soient ramollis.
  • Verser le vin et laisser mijoter durant 3 minutes ou jusqu’à ce que le vin soit presque complètement évaporé. Ajouter le rapini et saupoudrer de sel. Couvrir et faire cuire pendant 5 minutes ou jusqu’à ce que le rapini soit ramolli et d’un vert brillant. Retirer le couvercle et faire cuire en brassant pendant 3 à 5 minutes ou jusqu’à ce qu’il soit tendre. Diviser la polenta entre 4 grands bols peu profonds. Garnir du mélange de rapini et de parmesan. Servir immédiatement.
  • Conseil : La polenta est meilleure quand on la sert immédiatement après avoir incorporé le beurre et le fromage. Il est préférable de commencer la recette en préparant le rapini environ 20 minutes avant de préparer la polenta pour que les deux éléments soient prêts en même temps.

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