Polenta with Speck Alto Adige - recipe

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.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

to the recipe

Granola with Speck Alto Adige PGI – Recipe

Fried egg on a dark plate with crunchy granola and slices of Speck Alto Adige PGI, next to rolled speck on a wooden board.

A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.

to the recipe

Warm white cabbage salad - original Speck Alto Adige - recipe

Warm white cabbage and speck salad

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.

to the recipe

Crêpes with Speck Alto Adige sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

to the recipe

Mascarpone mousse rolled in Speck Alto Adige - recipe

Mascarpone mousse rolled in speck

Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

to the recipe

Pizza-in-the-pan with Speck Alto Adige – recipe

South Tyrolean-style carbonara

No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

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

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

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

to the recipe