Cheesy Polenta

CHEESY POLENTA WITH MONTECATINI CACCIATORE & GORGONZOLA

Serves 6

Ingredients

  • 1 Cup Milk
  • 6 Cups Water
  • 2 Cups Polenta
  • 2 Cups Asiago or Parmesan, shredded
  • ¼ Cup Gorgonzola, crumbled
  • 2 Montecatini Cacciatore

Directions

  1. Bring milk and water to a boil and slowly pour in polenta. Stir constantly to prevent lumps. Reduce heat and continue to stir for 2 minutes. Cook for 40-45 minutes, stirring almost constantly.
  2. Fold Asiago cheese into polenta.
  3. Add salt and pepper to taste.
  4. Place polenta in serving bowl and top with gorgonzola.
  5. Slice salami into ¼ inch disks and serve alongside polenta.

Notes

Go light on the salt. The salami will already bring saltiness to the plate.

Thinner slices of salami also work well, especially when the salami is nice and dry.

Antipasto Plate

ANTIPASTO PLATE WITH YOUR CHOICE OF MONTECATINI SMALLGOODS

Serves 4-6 per salami

Ingredients

    • Montecatini Smallgoods (sliced thick if soft, thin if firm)
    • Aged Italian and domestic cheeses such Parmigiano Reggiano or Fontina D’Aosta
    • Fresh seasonal melons and berries
    • Dried fruits including figs, apricots and blueberries
    • Walnuts, pecans and pistachios
    • Olives or capers
    • Crusty artisan bread (sliced)
    • Water crackers, crostini or grissini

Directions

        1. Choose your favourite items from the ingredient list. We recommend a good mix of salty and sweet, wet and dry, bland and strong, colourful and drab.
        2. Creatively arrange items on a platter or slab adding your own flair.
        3. Allow salamis to reach room temperature before serving.

Notes