Ingredients
- 1-3/4 Cups Polenta
- 6 Ounces Lard
- 1/4 Pound Sharp Provalone Cheese Chopped
- 1/4 Pound Romano Cheese Chopped
- 1/4 Pound Neapolitan Salami Chopped
- 1/3 Cup Parmesan Cheese Grated
- 1/2 Cup Breadcumbs
- 1 Tblsp Butter
- Salt & Pepper to taste
Servings:
Instructions
- Bring 6 cups of water up to a boil. Reduce the heat and add the lard. Stir until the lard melts.
- Add the polenta a little at a time, stirring constantly to keep the mixture smooth. Once all of the polenta has been added continue to cook and stir over medium heat until the mixture is very thick. remove from heat and allow to cool.
- Once the polenta is cool, add the salame and cheeses. Mix to incorporate all the ingredients. Use a very sturdy spoon or your hands.
- Spray or brush a 10 inch spring-form pan with olive oil. Pack the polenta mixture firmly into the pan.
- Melt butter in a small pan and add the bread crumbs. toss to moisten the crumbs. Lightly sprinkle over the cake.
- Bake in a preheated 350 degree oven for 45 minutes. The cake should be lightly browned with slightly darker brown edges.
- Remove from oven and allow to cool on a wire rack for 30 minutes or so. Remove the sides of the pan and place on a large platter.
- This can be served warm or at room temperature.
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