Truffle polenta

Polenta with truffles, excellent as an aperitif or as a main course, will captivate you with their unique and refined flavor.

REQUIRED INGREDIENTS:

• 600 milliliters of water
• half a tablespoon of coarse salt
• 300 grams of instant polenta
• Pecorino Romano DOP and Bernardini Tartufi Black Truffle cream
• 2 tablespoons of fresh cream

PREPARATION:

1. To make these delicious polenta with truffles, start by pouring 600 milliliters of water into a bowl, add half a tablespoon of coarse salt and, as a final touch, 300 grams of instant polenta.
2. Stir and cook for 8 minutes, until the polenta has reached a thicker consistency. At this point, pour it into a baking pan lined with parchment paper, spreading it evenly over the entire surface. Let it cool completely and only then use the pastry cutter to make circular polenta shapes.
3. Transfer the polenta discs you just made onto a baking pan lined with non-stick paper and bake at 250°C (480°F) for 10 minutes. After the required time, flavor the polenta with Pecorino Romano DOP cream and Bernardini Tartufi Black Truffle. Store. Separately, pour the Pecorino Romano DOP and Bernardini Tartufi Black Truffle cream into a container.
4. Add 2 tablespoons of fresh cream and mix until you obtain a smooth cream.It’s time to plate! Create a base with the freshly made cream, then arrange the truffle polenta on the plate (step 3). With their refined flavor, the polenta will win over your guests, for a refined aperitif.