Method: Wrap 24 polenta cubes with half a slice of speck and thread three pieces onto each skewer, alternating sides for a more attractive presentation. Cook in an air fryer for a few minutes or in a conventional oven at 180°C. Sprinkle with finely chopped rosemary and thyme and a pinch of salt.
Chef’s Tip: Serve with a small bowl of chestnut honey or fig preserve: the contrast between savoury speck and sweetness enhances the toasted notes of the fried polenta.
