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Fontina Polenta with Crispy Speck
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Nutrition Facts
Serving Size 228 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 380 mg 16%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 16 g
Vitamin A 15% • Iron 6%
Vitamin C 2% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fontina Polenta with Crispy Speck
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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 Oz slices of speck
2 Tbsp extra virgin olive oil
1/3 cup(s) shallots, minced
1 Tbsp fresh rosemary, minced
3 cup(s) whole milk
1 cup(s) heavy cream
1 cup(s) dry polenta
1 cup(s) Fontina cheese, grated or shredded
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Instructions

1
Preheat oven to 400ºF.
2
Lay slices of speck on a sheet pan lined with parchment paper.
3
Bake 6 to 12 minutes or until speck has crisped up, remove to cool.
4
Meanwhile, in a medium sized pot set over medium-high heat add oil, then add shallots and rosemary, sauté until shallots are translucent.
5
Add milk, heavy cream and polenta lower heat and whisk continually until polenta absorbs all liquid and becomes thick, approximately 8 to 10 minutes.
6
Add cheese and continue to cook until polenta is soft, another 8 to 10 minutes. Season to taste as needed and garnish with crumbled crispy speck.
7
Chef's Note: I like to serve this in a shallow platter or bowl, and garnish with fresh chives and lemon zest.
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