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:             Makes 4 Servings
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.

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