Polenta With Black Truffle And Cheese Cream

Polenta with black truffle and cheese cream

Ingredients for four persons:

  • 200 gr. or 7 oz. polenta flour
  • 1 litre water
  • 90 gr. (just under 3 oz.) truffle and cheese cream
  • 100 gr.(just over 3 fl.. oz.) single cream

Preparation:

Bring the water to the boil, stir in the polenta flour and cook for about ½ hr. The mixture will gradually harden to a dough like consistency. In a bowl, mix the truffle cream with the single cream. Pour the polenta mixture onto a large serving dish, so as to obtain a fairly large, flat patty (ideally this should be done on a wood surface, like a breadboard, to allow any condensation to escape). Cover the patty with the prepared sauce and serve warm with a dusting of grated Reggiano Parmesan cheese to your liking.

STORY TO BE TOLD

Polenta pie with truffle
It is a savory cake without using puffy or shortcrust pastry, but using a golden and tasty wholemeal polenta. Add a sauce made with Tartufata sauce, a little bit of robiola cheese, bacon and pan-fry porcini mushrooms. Put the cooked…
Fried fish and truffles
Chef Michele Pentucci presents the T&C fried fish and truffle
Pasta, Speck, Tartufata cream and Philadelphia soft cheese
Cut the speck into pieces or dice it . Put the butter in a no -stick pan and melt it. Brown the speck just for some minutes. Melt the Philadelphia cheese in a pan with the speck, add some milk…
Soup of the farmhouse with white truffle olive oil
The beginning of November takes us by the hand, leading us to winter season. November is a month that often arouses melancholy. On the contrary, you can live it as a moment of pause, as the occasion to stay with…
Back To Top