4 People
1 AIA BonRoll with Speck
200 g of wholemeal flour polenta
5 dl of water
300 g of fontina type cheese
Half a glass of milk
Salt and pepper


The roast with polenta nachos is a perfect dish to serve for dinner, even for children.

Homemade tacos, as crunchy as chips, will make everything even more inviting: here's the recipe!



First of all, prepare the polenta nachos. Cook the polenta in the classic way by boiling the salted water and adding the cornmeal gradually and slowly. Continue stirring for about an hour, being careful not to form lumps. 


When the polenta is ready, spread it as thin as possible on one or more baking sheets. Let it rest while you bring the oven to a temperature of 200°C


Bake the polenta and brown it very well to make it crunchy. Then cut it into triangles that you will detach when they are cold and serve next to the roast. 


Cut the BonRoll into two centimeter slices and cook it in a pan for a couple of minutes on each side.


Finally, prepare the cheese which you can cut into cubes and melt in a bain-marie with a little milk to make a sauce to spread on the nachos.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.


If you don't have time to prepare the polenta with flour, you can always use instant polenta following the instructions on the package.

The homemade polenta nachos, as a side dish to the roast or meatloaf, are an ideal solution for children. They are as crunchy as chips, they will go crazy for them! Bet?

The BonRoll can be cooked by cutting it into two centimeter slices and cooked in a pan for a couple of minutes on each side, or steamed following the temperature and time reported on the package.

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