Fried Polenta with Piave Cheese and Salami

This is a great way to use leftover polenta, which can be sliced into rounds or triangles for a pleasing presentation.

INGREDIENTS

10 minutes

serves 4

2 cups polenta, prepared according to package directions and cooled

4 tablespoons unsalted butter

6 ounces salami, sliced thin

6 ounces Piave cheese, grated or shredded

Salt and freshly ground black pepper, to taste

Cut the polenta into 1/2-inch thick rounds or other shapes. Melt the butter in a large skillet over moderately high heat. When the butter starts to foam slightly, slip the polenta into the pan and sear briefly to warm through and develop a light brown surface.

Flip the polenta and top with a slice of salami and a generous portion of the cheese. Season to taste with salt and pepper, and continue to cook on a reduced flame until the cheese is melted. Serve as an accompaniment to roasted or sauted meats or alone as an appetizer.

* Roasted vegetables may be used in place of the salami.

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