Ecole Hôtelier Valle d’Aosta
Polenta creamed with truffles
I decided to make a very poor traditional dish from the Aosta Valley, flavoring everything with a T&C white truffle sauce. The dish is polenta creamed with truffles, with sautéed porcini mushrooms and a crunchy wafer flavored with T&C truffle salt. Choosing polenta is a very sustainable choice and at the same time zero km, given that in all the houses of a Valle d’Aosta we have yellow polenta or polenta taragna. The mushrooms that we find in large quantities in our woods can be used dried or fresh mushrooms.
PROCEDURE FOR THE POLENTA
Bring the water to the boil, when it boils, add the salt and the flour, continue stirring and cook for an hour, when finished, stir in the truffle sauce.
PROCEDURE FOR MUSHROOMS
Hydrate the mushrooms and cook them in a hot pan, keep them aside.
PROCEDURE FOR PODS
Mix all the ingredients together, spread them on the special mats and cook them at 180 degrees for 10 minutes. When they are well browned, remove them immediately from the mold and let them cool on a cold surface.
PLATING
Put the polenta, which must be quite liquid, in a bowl, the mushrooms and their sauce, complete with the wafer.
Ingredients 4 people
FOR THE POLENTA
• 1300ml of water
• 150 g of yellow cornmeal
• 120 g of T&C truffle sauce used at the end for freezing
• 10 g of salt
FOR THE MUSHROOMS
• 40 g of dried mushrooms or 80 g of fresh mushrooms
• water to rehydrate the dried mushrooms
FOR THE WAFFLES
• 10 g of butter
• 10 g of egg
• 10 g of 00 flour
• 3 grams of T&C truffled salt
Product
