Italian
Polenta with Melted Butter, Fontina and Speck
by Gambero Rosso · 452K subscribers on YouTube
A revisited version of polenta concia by Giorgione, with melted butter, fontina cheese, speck, and a secret ingredient: toma cheese.
- Difficulty
- medium
Ingredients
7 items- ButterMelted butter, used both in the polenta and on top
- FontinaValdostana fontina, cut into small pieces
- SpeckSmoked prosciutto, cut into thin slices
- TomaToma cheese, a secret ingredient, cut into small pieces
- PolentaCornmeal for polenta, cooked with salted water
- SaltSalt, to taste
- PepperBlack pepper, a pinch
Method
- Cut the butter into small pieces, cut the fontina into small pieces, cut the speck into thin slices, and cut the toma cheese into small pieces.
- Cook the polenta in a terracotta pot with salted water, stirring constantly.
- When the polenta is almost ready, melt the butter in a small pan.
- Add the toma cheese to the hot polenta and stir until melted.
- Add the fontina cheese and stir until melted and combined.
- Form a well in the center of the polenta.
- Pour the melted butter into the well.
- Place the speck slices on top of the melted butter.
- Drizzle with more melted butter on top of the speck.
- Season with a pinch of pepper and let rest for 15-20 minutes before serving.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
