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Polenta with Speck Alto Adige PGI

Creamy polenta with South Tyrolean speck and mountain cheese – a comforting Alpine classic rich in flavour and tradition.

Dish: Main course

Difficulty: Easy

Preparation time: 45 min

A recipe by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients

Serves for

people

Ingredients

250 Milliliters of water
250 Milliliters of milk
2 tablespoon of oil
125 Grams of yellow polenta flour, moderately fine
2 tablespoon of butter
salt to taste

Besides

12 Slice of Speck Alto Adige PGI
100 Grams of alpine cheese, coarsely grated
2 tablespoon of brown butter
4 twigs of rosemary

Polenta with Speck Alto Adige PGI

Total time 45 min

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.

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Time: 245 min

Difficulty: Medium

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