MENU
Preparation
Pour the water and milk into a deep cooking pot and bring the mixture to a boil. Add salt and oil. Slowly whisk in the polenta flour to prevent lumps from forming. Go on whisking until the polenta has become firm. Proceed to cook it slowly, stirring it from time to time with a wooden spoon. The polenta should come unstuck from the bottom of the pot. Round off by stirring in the cold butter. Dish up the polenta. Sprinkle the grated alpine cheese, then pour the brown butter over the top. Spread the slices of Speck Alto Adige PGI on the polenta and garnish with rosemary before serving. You can use polenta as an accompaniment under another form: once it has been cooked, shape it into small dumplings or press it into a baking tin. Leave it to cool, then cut it into slices and fry these in olive oil. If you have only little time at your disposal, you can use instant polenta, which cooks in just a few minutes. Polenta is a superb accompaniment to goulash, game, roast meat, and Chanterelle mushrooms. You can use Gorgonzola instead of alpine cheese.
Ready to try something new?
See more Speck recipes ...
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
For lovers of South Tyrol - a salad served in the jar!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
A light starter you’ll love and so will your guests!
Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?