Drive away with green broad beans and ricotta
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Polenta medallions with speck and smoked cheese
ingredients
servings
2
Instant polenta
85 grams
Speck
50 grams
Smoked scamorza cheese
40 grams
Extra virgin olive oil
1 spoon
Salt
1 pinch
Pepper
1 pinch
single courses from Italy
Polenta medallions with speck and smoked cheese
Polenta medallions with speck and smoked cheese
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious and fast lunch!
preparation
step 1
Bring about 400 ml of salted water to the boil and add the instant polenta, stirring constantly to avoid lumps.
step 2
Transfer the polenta to an oiled baking pan to a thickness of 2 cm, cover with plastic wrap and let it set in the fridge for 20-30 minutes.
step 3
With a 8 cm diameter pastry cutter obtained 4 polenta disks.
step 4
Cut the speck slices in half lengthwise and wrap the edges of the medallions with them.
step 5
Add a couple of thin slices of smoked cheese on top (sprinkle with Parmesan and a little oil if you want).
step 6
Transfer to a pan lined with parchment paper and bake in grill mode until the scamorza is melted!
step 7
I used the pieces of advanced polenta cut into strips sprinkling them with Parmesan and oil and informing them together with the medallions!
