Polenta Salami Roll-Ups

  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 20

Ingredients

  • 4 cups chicken stock
  • 2 cups milk
  • 1 3/4 cups cornmeal
  • 2 tablespoons butter
  • 1/2 pound thin sliced salami
  • Tomato Sauce

Steps

  • 1
    Bring the stock and milk to a simmer. Whisk in the cornmeal and continue to simmer and stir until thickened, about 15-20 minutes.
  • 2
    Meanwhile, lay out the salami on a piece of wax paper. Tile it to create one large rectangle of salami.
  • 3
    Spread the polenta on the salami in a thin layer.
  • 4
    Chill the mixture in the fridge for about 10 minutes just to let it harden slightly.
  • 5
    Roll the mixture the short way to create a long log roll. Place into the fridge for at least 3 hours but preferably overnight.
  • 6
    When the log is fully chilled, slice it into 1/2 inch rounds. Shallow fry for about 5 minutes on each side. Be really gentle when flipping because it is fragile.
  • 7
    Serve with tomato sauce.

No nutrition information available for this recipe
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