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 ...
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
