Boil the water in a saucepan and add the coarse salt. Pour in the flour and mix quickly with the whisk to avoid the formation of lumps in the dough.
Leave the mixture to rest for a few minutes and bring to a boil by stirring it counterclockwise for about 30/40 minutes.
In the meantime, prepare the sauté in another pan with the butter, the chopped onion and the salami paste. Pour in the red wine and let it evaporate.
Cut the cheese into small pieces and set it aside.
Once the polenta is cooked, add the sautéed butter and salami, the cut cheeses, the parmesan and a little pepper.
Serve on a wooden cutting board when the soft cheese is almost melted.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.