Creamy Polenta with Sautéed Chard, Salami and Poached Eggs
Uncured Genoa Salami

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

Servings: 4

Course: Main Course Breakfast


Ingredients

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

4 eggs

 

Polenta:

2 cups milk

1/2 tsp salt

1 cup fine cornmeal

2 tbsp butter

Directions

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.