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Sunset Polenta with Speck
Trento (Trentino-Alto Adige) — Mother recipe · en it
A creamy and crispy polenta served at sunset with smoked speck, a traditional dish from the Trentino region.
⏱️ 30 min prep + 55 min cottura · 4 porzioni · media
Ingredients
- 500g of durum wheat flour
- 5 liters of water
- 100g of smoked speck
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- salt to taste
- 1 tablespoon of chopped parsley
- 100g of grana cheese cut into pieces
Method
- In a large pot, bring water to a boil and add the durum wheat flour, cook over low heat for 30-40 minutes, or until the polenta is soft and creamy.
- While the polenta is cooking, slice the smoked speck and sauté it in a pan with butter and olive oil over medium heat for 5-7 minutes.
- When the polenta is done, stop cooking and add the smoked speck, mixing well.
- Using a baking dish or serving plate, pour half of the polenta and spread it evenly.
- In the center of the polenta, add the grana cheese and gently mix it in.
- Cover with the remaining polenta and bake in the oven at 180°C for 10-15 minutes, until the top is crispy.
- Serve garnished with chopped parsley and enjoy the perfect culinary experience at sunset.
The story
This dish originates from the Alpine lands of Trentino, where polenta has been a fundamental part of the popular cuisine for centuries.
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