The truffle polenta is a delicious dish that if well cooked can be a delicate appetizer or a tasty main course, here is how to prepare it. The best way to enjoy truffle polenta is to serve it with a cheese cream that enhances its flavor by adding taste and creaminess.
If you like truffles don’t forget to read the other recipes with truffle:
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 669.65 (Kcal)
- Carbohydrates 95.80 (g) of which sugars 2.47 (g)
- Proteins 20.45 (g)
- Fat 23.50 (g) of which saturated 14.84 (g)of which unsaturated 7.80 (g)
- Fibers 8.62 (g)
- Sodium 1,238.08 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 servings:
- 8.8 oz polenta
- 4.2 cups water
- to taste salt
- to taste butter
- 1.8 oz Parmigiano Reggiano PDO
- 3.5 oz béchamel sauce
- 1 truffle
Tools
- 1 Pot 2 qt
- 1 Pot 3 qt
- 1 Knife
- 1 Cutting board
- 1 Whisk
- 1 Spoon
Preparation
Here are the steps to follow to make a delicious truffle polenta.
For a good result, I recommend using classic polenta that cooks in 40 minutes, but if you want to speed up you can also use instant polenta.
In this case, the times will be reduced to about 8-10 minutes and much less water will be needed (read the instructions on the package).
While the polenta is forming, add the butter and the chopped truffle you previously diced, the heat of the polenta will release the flavor into your polenta. A few grams of truffle can be enough for two people, but I leave it to your personal taste.
Tip: For this preparation, the truffle is present but not the main actor, you can use a black truffle, maybe even summer. If you have a prized truffle (White) do not add it to the polenta but slice it into thin slices to cover it.
Your truffle polenta is ready!
Plating Tips:
place a generous base of parmesan cream in a deep plate and in the center of the plate a serving of polenta. If you want an original presentation, you can make polenta croutons to which you will pour a dense cheese cream and freshly grated summer truffle.
Which wine to pair with truffle polenta:
I recommend a soft and aromatic wine that contrasts with the aroma of the truffle without overpowering it, such as a Dolcetto d’Alba or Dolcetto di Dogliani.
