White Truffle Polenta

Sarah Mickey All Recipes, Fresh & Frozen Truffle Recipes 2 Comments

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.

white truffle polenta
  • 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



Bring the milk to a simmer in a saucepan on the stove.

Turn the heat down to low and stir in the polenta, a 3-finger pinch of salt and a couple grinds of pepper.

Stir frequently and cook until the mixture has thickened and the polenta is tender.

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.

Garnish with sliced white truffle (if desired) & serve.

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