Polenta With Leek Gravy
|Chopped leeks||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Salami||3⁄4 Pound, cut into 6 slices|
|Water||2 Cup (32 tbs)|
|Ground black pepper||To Taste|
|Polenta||4 Cup (64 tbs)|
Saute the chopped leeks in the butter until limp.
Add the bread crumbs, mix and add the salami.
Brown lightly and add the water.
Season with salt and pepper.
Simmer, covered, forty-five minutes, adding more water if needed.
Turn the hot polenta onto a plate and cover with the leek gravy.