Truffled Parmesan Polenta
Description
A basic side dish
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
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
- Combine water, stock, salt and pepper in a deep pot and bring to a boil over high heat.
- Stir until a gentle whirlpool forms. Slowly add polenta while continuing to stir.
- 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.)
- Cut cream cheese into small pieces.
- 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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