Polenta With Rolls

Preparation:

Preparation: Prepare the polenta: bring 150 cl of water to the boil, add salt and gradually pour in the cornmeal; mix with a wooden spoon and cook the polenta for about 1 hour, stirring often and lifting it well from the bottom and sides. Cut the bacon into small pieces; lightly beat the slices of loin and even them with a sharp knife. Place a sage leaf and a slice of raw ham cut the same size as the meat in the center of each slice; press the ham a little and roll up the meat forming the rolls. Prepare the skewers by threading 3 rolls on each of them, alternating them with bacon bits and sage leaves. Heat the oil in a saucepan and brown the meat skewers over high heat, browning them on all sides; season them with a pinch of salt and pepper, pour in the white wine, let it evaporate and continue cooking, over a moderate heat and with the pan covered, for 8-10 minutes. Drain the skewers and keep them covered and warm. Remove the cooking fat, pour a few tablespoons of water into the pan, boil for a few minutes to remove the cooking liquid and add the skewers. Serve the polenta with hot skewers.