White Truffle Polenta
Makes 4 Servings
Smooth, rich, creamy milk-simmered polenta finished with plenty of intensely earthy fresh white truffles. This recipe is simple, incredibly satisfying, and really brings home why fresh white truffles are such a prized ingredient.
Serve it as a decadent side dish, top it with braised meats or stew, or just sit down with a bowl and a spoon.
INGREDIENTS
- 2 cups Whole Milk
- 1/2 cup Raw Polenta (not pre-cooked, quick-cooking or “instant”)
- 1/2 oz Fresh White Truffle (we used fresh White Alba Truffles)
- 2 tbsp Unsalted Butter
- Salt & Pepper
- Optional: Additional white truffle for garnish
DIRECTIONS
1
Bring the milk to a simmer in a saucepan on the stove.
2
Turn the heat down to low and stir in the polenta, a 3-finger pinch of salt and a couple grinds of pepper.
3
Stir frequently and cook until the mixture has thickened and the polenta is tender.
4
Use a microplane grater to grate in the fresh truffle. Stir in the truffle and butter. If the polenta is thicker than you’d like, thin it with a little extra milk. Taste & add additional salt & pepper if needed.
5
Garnish with sliced white truffle (if desired) & serve.
Comments 2
I’ve never been a polenta fan, but as soon as I read the word truffle, risotto came to mind. I can just imagine creamy rice infused with white truffle flavor. Maybe it would go well with a Thanksgiving turkey that’s rubbed with truffle butter? Oh, the potential.
Hiya Mom Chef,
There’s no denying truffles and risotto are made for each other…have you seen our white truffle risotto recipe with the whipped cream folded in? Mind blowing-ly good…seriously.
Matthew
MarxFoods.com