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Polenta with mountain cheese and 'Speck'

Tyrolean recipes - farm recipes

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Polenta with mountain cheese and 'Speck'

ingredients ( Serves 4 )

250 ml water
250 ml milk
salt
2 dspn oil
125 g polenta
2 dspn oil
100 g mountain cheese (roughly crumbled)
2 dspn butter (browned)
12 slices of 'Speck'
4 sprigs of rosemary

preparation

Bring water and milk to the boil in a high-sided saucepan, add salt and oil. Slowly stir in polenta with a whisk to stop lumps forming. Continue stirring until the polenta is firm, then slowly bring to the boil while stirring occasionally with a wooden spoon. The polenta should be come away easily from the base of the saucepan. Finally, stir in the cold butter. Put the polenta on plates, scatter over cheese and pour over browned butter. Lay the slices of 'Speck' on top of the polenta and serve with rosemary.
Have fun cooking
Rosmarie Mur
Farmer at ’Unteraichnerhof‘ near Barbian, a ’Red Rooster‘ farm and inn
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