Sopressata Salami and Rapini Polenta
- 5 cups (1.25 L) milk
- 1 cup (250 mL) medium or coarse cornmeal
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 tbsp (30 mL) butter
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) Mastro® Olive Oil
- 4 oz (125 g) Mastro® Sopressata Salami, cut into thin strips
- 3 cloves garlic, very thinly sliced
- 1/4 tsp (1 mL) fennel seeds
- 1/4 tsp (1 mL) hot pepper flakes
- 2 cups (500 mL) grape tomatoes, halved
- 1/2 cup (125 mL) white wine
- 1 bunch rapini, trimmed and chopped
- 1/2 tsp (2 mL) salt
- Shaved Parmesan cheese
- Polenta: Pour milk into large saucepan; bring to simmer. Slowly pour in cornmeal, whisking vigorously. Cook for about 2 minutes or until large bubbles burst on the surface. Reduce heat to medium-low; cook, stirring often, for 15 to 20 minutes or until polenta is thickened and pulls away from side of saucepan. Remove from heat; stir in Parmesan, butter, salt and pepper.
- Rapini: Meanwhile, heat olive oil in large skillet set over medium heat; cook Sopressata, garlic, fennel seeds and hot pepper flakes for about 3 minutes or until lightly browned. Add tomatoes; cook for 2 to 3 minutes or until softened.
- Pour in wine; simmer for about 3 minutes or until almost all of the wine evaporates. Add rapini; sprinkle with salt. Cover and cook for about 5 minutes or until softened and bright green. Uncover; cook, tossing, for 3 to 5 minutes or until tender. Divide polenta among 4 shallow dinner bowls. Top with rapini mixture. Garnish with Parmesan. Serve immediately.
- Tip: Polenta is best served immediately after stirring in the butter and cheese. It’s best to time this dish by starting to prepare the rapini about 20 minutes before the polenta so they’re both ready to serve at the same time.
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