“Padus” salami cut into small cubes with gratinated “Polenta”

Ingredients for 4 persons:

Whole milk: 750 g
Meat broth: 750 g
“bramata” [coarse-grained] “polenta” flour: 500 g
“Padus” salami cut into small cubes: 200 g
Butter: 30 g – Salt: 10 g

PREPARATION:
Mix the broth with the milk and bring the mixture to the boil. Add salt and pour the
coarse-grained flour stirring by a whip. Cook at low flame and continue cooking for at
least 40 minutes continuously stirring. At the end of cooking time, add the butter and
the small cubes of “Padus” salami, then pour the “polenta” into little moulds. Remove
the moulds and serve the slices on hot plates.

SUGGESTED WINE: Morellino di Scansano D.O.C.G.