Difficulty Medium
60 Min
Aperitif
25 Portions
1
Fry the speck with a bay leaf in a saucepan without oil.
2
Add the cranberry beans.
3
Cover with the tomato sauce.
4
Add salt, pepper and 1 ladle of water. Cook for about 20-25 minutes until the sauce is reduced. Set aside and remove the bay leaf. Save 1/3 of the beans and mix the rest in a food processor.
5
Put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
6
When the polenta is ready, add the bean purée and keep cooking for another 5 minutes.
7
Remove from the heat, pour the polenta into a bowl and let it cool.
8
Meanwhile, mix the cheese with the wine, pepper, chopped parsley and garlic and whip to obtain a cream.
9
Make some small balls from the polenta and dip into warm oil (but not boiling). Fry the polenta balls until brown and drain on kitchen paper.
10
Spread the cheese cream in a spoon and cover with a polenta ball, some cranberry beams and thyme.
