Uncured Genoa Salami
Subtlety is always in season with our Genoa salami. It’s made with select pork, blended with mild spices and marinated in red wine – giving it a milder, softer flavor than our traditional dry and hard salami.
Creamy Polenta with Sautéed Chard, Salami and Poached Eggs
Course: Main Course Breakfast
1 tbsp olive oil
1 bunch rainbow chard, thinly sliced
1/2 cup chopped Fiorucci Uncured Genoa Salami
1/4 cup chopped shallot
1 clove garlic, minced
2 cups milk
1/2 tsp salt
1 cup fine cornmeal
2 tbsp butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Heat olive oil in large skillet set over medium heat; sauté chard, salami, shallot and garlic for about 5 minutes or until chard is wilted and tender. Keep warm.
Polenta: In saucepan, bring milk, 2 cups water and salt to boil; reduce heat to low. Add cornmeal; cook, whisking vigorously, for 4 to 5 minutes or until thick and smooth. Stir in butter.
Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently. Break each egg into a small dish; holding dish just above simmering water, slip each egg into water. Cook in barely simmering water for about 5 minutes or until the whites are set and yolks are cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
Spoon polenta onto plates, top with chard mixture and poached eggs.
Tip: Substitute spinach for chard if desired.