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Truffled Parmesan Polenta
Created by AndrewM, Friday, 04 April 2014

Description

A basic side dish
Ingredients
At a glance
Mushroom
Tuber magnatum (White Truffle)
Tuber oregonense, T. gibbosum (Oregon White Truffle)
Course
Side Dish
Main Ingredient
Rice & Grains
Cuisine
Italian
Serves
4-6
  • 2 C. water
  • 2 C. low-sodium chicken stock
  • 1 t. salt
  • 1/2 t. fresh ground black pepper
  • 1 C. polenta
  • 4 oz. cream cheese
  • 1/2 C. grated Parmesan
  • 1 T. white truffle oil
Methods/steps
  1. Combine water, stock, salt and pepper in a deep pot and bring to a boil over high heat.
  2. Stir until a gentle whirlpool forms. Slowly add polenta while continuing to stir.
  3. Reduce heat to medium low. Stir every 5 minutes for 30-40 minutes. Reduce heat to keep bubbles forming slowly. (Be careful of hot splatters.)
  4. Cut cream cheese into small pieces.
  5. Turn off heat. Stir in cream cheese, Parmesan and truffle oil. Cover and let sit a few minutes.
Additional Tips

Try to use real truffle oil, which is much more mellow and complex than the synthetic variety.

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