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

Beef fillet bar with chives on cheese and white truffle cream
“September: it was the most beautiful word, I’ve always felt inside me, because it sounded blooming orange trees, swallows and regret” writes the American story teller Alexander Theroux in his book Darconville’s Cat. September, is a double month. Between summer…
Cannelloni with ricotta and Tartufata
“Life is like a box of chocolates, you never know which one are you going to pick up”. So said Forrest Gump in the eponymous movie, so famous and deeply complicated one. Chocolates are a life gastronomic metaphor. All of…
Salty Crumble with truffle
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