Servings: 10
Ingredients:
Cornmeal Mush:
Yellow cornmeal: 600 gr
Water: 2 L
Stuffing:
Mortadella sausage: a tray
Butter: 10 gr
Extra Virgin Olive Oil: 1 spoon
Fresh rosemary: 2 springs
Pepper: to taste
Salt: to taste
The mild taste of cornmeal mush meets the strong flavour of mortadella.
Directions:
Place 2 L of water in a heavy-bottomed saucepan and bring to a boil. Combine 1 spoon of extra virgin oil, yellow cornmeal and a handful of salt and slowly pour into boiling water, trying to avoid lumps. Stir frequently with a wooden spoon until the mush thickens. If the mush becomes too solid, add a spoonful of warm water. Stir constantly for about 60 minutes. After that, remove the pan from the heat and pour the cornmeal mush on the traditional wooden cutting board. Let it cool down.
Once the mush is set, cut it into thin slices about 1 cm thick and sear, making sure that the pan is already well-heated. Serve the slices on a platter and garnish with some Mortadella sausage.
In the meantime, soften the butter in a bowl and add salt, pepper and finely minced rosemary. Let the blend set in the fridge for 20 minutes. When ready, use a butter curler to create tiny butter curls and sprinkle them over your cornmeal mush with mortadella.