Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 90 min.
Created by: Consorzio Tutela Speck Alto Adige

Polenta wrapped in speck and served over peperonata

Ingredients
2 people
4 people
8 people

500 ml water
125 g corn flour
10 g butter
salt
1 red pepper
1 yellow pepper
50 g onion
1 tomato
50 ml olive oil
salt
pepper
150 g finely sliced Speck Alto Adige PGI

1 l water
250 g corn flour
20 g butter
salt
2 red peppers
2 yellow peppers
100 g onion
2 tomatoes
100 ml olive oil
salt
pepper
300 g finely sliced Speck Alto Adige PGI

2 l water
500 g corn flour
40 g butter
salt
4 red peppers
4 yellow peppers
200 g onion
4 tomatoes
200 ml olive oil
salt
pepper
600 g finely sliced Speck Alto Adige PGI

Preparation

Bring the water with salt and butter to a boil and slowly stir in the corn flour. Let simmer for 1 h, stir repeatedly. Pour the polenta into a mould, then let cool. Sauté onions in olive oil and add in the pieces of cut peppers and tomatoes. Let simmer for approx. 20 minutes and season with salt and pepper. Cut the cold polenta into approx. 1 cm thick slices and wrap with Speck Alto Adige PGI before cooking in some olive oil. Prepare with peperonata and serve.

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