The more ingredients you use the greater the risk of losing the essential flavor of your food. When the ingredients are good, they need minimal help to make them better. This recipe is easy to make and with only five ingredients, it’s a winner. These polenta sticks with smoked mozzarella peeking out of the salami will be a hit at your next dinner party. Cornmeal, the golden-yellow polenta, is a culinary staple in Northern Italy. Polenta is a neutral flavored dish that can be used as a base to carry other flavors. Using a medium grind cornmeal will yield the best results. Look for ‘stone ground’ cornmeal on the label.
Serves 4 as an antipasto
1/2 cup cornmeal (packaging may also say polenta)
2 cups water or chicken stock
pinch of salt
1/2 cup grated Parmesan or aged cheddar cheese
smoked mozzarella
fennel salami (or favorite salami), thinly sliced
The Culinary Chase’s Note: You can make the polenta the night before. When ready to assemble, remove from fridge and slice into sticks. To keep things looking more uniform, cut the polenta based on the length of the mozzarella slices. If the salami slices are larger than the polenta sticks, fold under (like I did) to make it fit before wrapping. Enjoy!
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