Instructions: Soft Polenta: In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Stir in the cheese and continue to stir until it is melted and incorporated.

Salume: Place the olive oil in a 12- to 14-inch saute pan and heat over high heat until almost smoking. Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side. Remove the salume to a plate and add the wine to the pan. Swirl over high heat to reduce for 2 minutes, then add the vinegar, and reduce another 2 minutes, until the liquids turn syrupy.

Divide the polenta evenly among 4 plates and lay some salami over each portion. Serve with red wine.

This recipe yields 4 servings.

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