skip to Main Content
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


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.


Vegan hamburger
What I ‘m going to cook tonight? That is the question that every mum and dad ask to themselves, looking for healthy dishes, with a good balance from also a nutritional point of view, but tasty at the same time…
Big ravioli with nettle and ricotta cheese at white truffle sauce
Let’s have big raviolis (stuffed egg pasta) with nettle puff pastry, in big size, so rich and good with ricotta cheese and Parmigiano Reggiano… How to enhance their taste? With a delicate and delicious T&C fine white truffle sauce. How…
Back To Top