Gotzinger Speck, mushrooms and fontina cheese on polenta

Mushrooms, Fontina cheese and Speck on Soft Polenta

Serves 6


  • 12 thin slices Speck grilled until crisp

  • 2 cups (340g) instant polenta

  • 2 cups (160g) finely grated parmesan

  • 200g unsalted butter, chopped, brought to room temperature

  • 100ml olive oil

  • 700g mixed mushrooms (such as Swiss brown, oyster, chestnut and field), roughly chopped

  • 4 garlic cloves, finely chopped

  • 1/3 cup each of marjoram, basil and flat-leaf parsley, roughly chopped

  • Juice of 1 lemon

  • 1 1/2 cups (150g) grated fontina cheese


  1. Bring 1.75L (7 cups) water to the boil in a large pan. Add a pinch of salt, then reduce heat to low and whisk in polenta in a slow, steady stream. Cook for 6-8 minutes, stirring constantly with a wooden spoon, until thick and smooth. Remove from heat and stir in parmesan and 150g butter. Season well, then cover to keep warm.

  2. Heat the oil in a large frypan over high heat. Once oil is almost smoking, add mushrooms and cook, stirring, for 8-10 minutes until mushrooms are golden and any liquid they give off has evaporated. Add the garlic, herbs, lemon juice and remaining 50g butter. Season to taste with salt and pepper, then stir to coat evenly in the herb mixture and remove from heat.

  3. Divide polenta among plates and scatter with a little grated fontina. Spoon the hot mushrooms and their juices over the polenta, top with remaining fontina and serve topped with crisped speck or pancetta. Serve immediately.

 Shop the ingredients here.

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