Polenta roll with radicchio, speck, and cheese is a delicious main course that is tasty and easy. Of course, you can vary the filling using the same method to create different dishes according to the season and the vegetables available or your tastes. I used late Treviso IGP radicchio that pairs perfectly with speck and polenta, and it is especially not as bitter as the early variety. To make the polenta roll, you can use either instant polenta or traditional long-cooking polenta, just follow the times indicated on the package. If you love polenta, you must absolutely check out the POLENTA APPETIZERS because they are delicious and also all recipes with TREVISO RADICCHIO. Now, let’s see how to make the polenta roll, and if you try it, let me know.

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Difficulty: Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients to make the polenta roll

1 quart water
1 cup cornmeal (precooked)
1 teaspoon salt
1 tablespoon extra virgin olive oil
1.76 oz onion
2 heads red radicchio di Treviso IGP, late
to taste salt
to taste extra virgin olive oil
3.5 oz speck
3.5 oz pasta filata cheese (mozzarella for pizza, scamorza or provola)

How to make the polenta roll with radicchio, speck, and cheese

Let’s start making the polenta roll with radicchio, speck, and cheese. First, prepare the radicchio, clean the onion, chop it finely, and place it in a large pan.
Trim the radicchio, remove the final part of the stem, wash it, and chop it finely.
Add it to the pan with the onion, add extra virgin olive oil and some salt, and cook for 15 minutes, stirring occasionally.
When the radicchio is ready, prepare the polenta. Pour water into a pot, and when it boils, add salt.
a drizzle of oil
and the cornmeal gradually, a little at a time, always stirring.
When it’s cooked and thick
transfer it onto parchment paper and spread it out; I formed a rectangle approximately 10×16 inches.
Place the previously cooked radicchio in the center.
the slices of speck
the cheese cubes
using the parchment paper, roll it up tightly.
Wrap the parchment paper tightly like a candy.
Transfer the polenta roll with radicchio, speck, and cheese into a loaf pan, mine is 12 inches.
Bake in a static oven at 356°F for 20 minutes. Midway through, open the roll to brown the top of the polenta. Once cooked, remove from the oven, remove the parchment paper from the top, flip the loaf pan onto the serving plate, remove the remaining parchment paper, slice it, and serve hot.