Savory Migliaccio

Method

1. In a pot, combine water (800 g), milk (200 ml), pepper, butter (25 g), and salt. Whisk and bring to almost boiling until the butter melts.
2. Add semolino, millet, or polenta fioretto (200 g). Cook until thickened: for polenta about 40 minutes, for semolino or millet much less.
3. Once the base is ready, transfer it to a baking dish and let it cool until warm.
4. Meanwhile, sift the ricotta (270 g). Add eggs (3), salt, pepper, and the grated cheese mix (100 g, pecorino and parmesan). Mix well with a spatula.
5. When the base is still warm, add the ricotta mixture a third at a time, mixing with a spatula until homogeneous.
6. Fold in diced provola (200 g) and diced salami (200 g) (or a mix of cured meats).
7. Butter a 22 cm mold and dust with breadcrumbs.
8. Pour the mixture into the mold and spread evenly. Dot the surface with small pieces of butter.
9. Mix breadcrumbs and grated parmesan (30 g each) and sprinkle over the top.
10. Tap the mold on the counter to release air bubbles.
11. Bake in a preheated ventilated oven at 180°C for 1 hour.
12. Let the migliaccio cool for at least 30 minutes, then unmold and serve warm or at room temperature.