Polenta with cheese and Speck
Course:
Main course
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
traditional
cook:
Ingredients for
125 ml of water
125 ml of milk
1 tbsp. of oil
60 g of yellow polenta flour, moderately fine
1 tbsp. of butter
salt
Besides
6 slices of Speck Alto Adige PGI
50 g of alpine cheese, coarsely grated
1 tbsp. of brown butter
2 twigs of rosemary
250 ml of water
250 ml of milk
2 tbsp. of oil
125 g of yellow polenta flour, moderately fine
2 tbsp. of butter
salt
Besides
12 slices of Speck Alto Adige PGI
100 g of alpine cheese, coarsely grated
2 tbsp. of brown butter
4 twigs of rosemary
500 ml of water
500 ml of milk
4 tbsp. of oil
250 g of yellow polenta flour, moderately fine
4 tbsp. of butter
salt
Besides
24 slices of Speck Alto Adige PGI
200 g of alpine cheese, coarsely grated
4 tbsp. of brown butter
8 twigs of rosemary
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 on the polenta and garnish with rosemary before serving.
Suggestions
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.