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

     

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 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 ...

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Plaited breadsticks and Speck Alto Adige PGI

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 Alto Adige.

Speck Alto Adige PGI with horseradish mousse

Speck with horseradish mousse

The best way to enjoy horseradish? With this recipe of course! And of course Speck Alto Adige plays a important role.

Chanterelle salad with Speck Alto Adige PGI

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

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 ...