Directions:
STEP 1
Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.
STEP 2
Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.
STEP 3
Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!
MAIN COURSE
Polenta with white truffles and Parmigiano Reggiano
-
6m
PREP
-
6m
COOK
-
291
Calories
-
4
Servings
Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.
More White Truffle Festival recipes
Take a look at other recipes developed specifically for the White Truffle Festival
Ingredients:
4 cups water
1 teaspoon of white truffle salt
1 cup instant polenta (organic)
3 tablespoons of white truffle butter
½ cup freshly grated Parmigiano Reggiano, aged 24 months
1 Can of white truffle thrills and porcini
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Chef Michele’s Pairing Tip:
Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.
MAIN COURSE
Polenta with white truffles and Parmigiano Reggiano
-
6m
PREP
-
6m
COOK
-
291
Calories
-
4
Servings
Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.
More White Truffle Festival recipes
Take a look at other recipes developed specifically for the White Truffle Festival
Directions:
STEP 1
Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.
STEP 2
Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.
STEP 3
Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!
Ingredients:
4 cups water
1 teaspoon of white truffle salt
1 cup instant polenta (organic)
3 tablespoons of white truffle butter
½ cup freshly grated Parmigiano Reggiano, aged 24 months
1 Can of white truffle thrills and porcini
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Chef Michele’s Pairing Tip:
Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.
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