Polenta with Speck Alto Adige

Course: main course
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann


  Polenta with Speck

125 ml of water 
125 ml of milk 
1 tbsp. of oil 
60 g of yellow polenta flour, moderately fine 
1 tbsp. of butter
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
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
24 slices of Speck Alto Adige PGI 
200 g of alpine cheese, coarsely grated 
4 tbsp. of brown butter 
8 twigs of rosemary


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 ...

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

Lettuce risotto with scallops and Speck Alto Adige PGI foam

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

Speck Alto Adige PGI layered pie

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Grated radicchio-lasagnette with Speck Alto Adige PGI

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...