Fried polenta with bacon and fondue

Polenta is a tasty dish with ancient traditions, revisited with Gruyère fondue and enriched with pieces of Speck from Salumificio Caputo.

for 4people
per Lunch
30minutes of preparation
Ingredients

Ingredients

150 gr of Polenta
A teaspoon of salt
For the fondue:
100 gr of Gruyère
A teaspoon of floor
100 ml of Milk
180 gr of Speck
A knob of butter
Salt and pepper
Process

Process

Cook the polenta in salted boiling water.

Still soft pour in square molds brushed with oil and let cool for a couple of hours.

Prepare the fondue by toasting the flour in the butter over low heat, stirring, add the warm milk gently and allow to thicken.

Remove from heat and add the grated gruviera cheese.

Mix until completely dissolved, add salt and pepper to taste.

Remove the polenta from the oven, pour in the fondue and complete with the slices of speck.

Caputo product used in recipe

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