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Prep 30min
Total4hr0min
Servings20
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Ingredients
4
cups chicken stock
2
cups milk
1 3/4
cups cornmeal
2
tablespoons butter
1/2
pound thin sliced salami
Tomato Sauce
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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.
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No nutrition information available for this recipe
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