Polenta with Speck

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

     

Print  
  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
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.

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 ...

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck and croutons for a gourmet starter.

Speck 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.

Poached eggs with Speck

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted speck!

Red wine fettuccine with leek, Graukäse and Speck

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and speck - what could be better?

Fried Val Passirio char wrapped in Speck

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in speck?

Speck with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Risotto with grey cheese and Speck

Risotto with grey cheese and speck

Something entirely new can result from the melding of Italian traditional dishes and modern South Tyrolean cuisine ...

Cabbage-turnip carpaccio with speck and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Potato pizza with Speck

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck.