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 ...
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.