Drive away with green broad beans and ricotta
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!