Creamy Polenta with Black Truffle — Polenta Tartufata Piemontese
A Piedmontese plate of soft yellow polenta enriched with butter and Castelmagno cheese, then crowned with shavings of fresh black truffle that perfume the warm porridge from above for the alpine truffle classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush the 24g fresh black truffles clean with a soft brush; do not wash. Measure 140g polenta, 700ml water, 200ml milk, and have 60g crumbled Castelmagno, 40g grated Parmigiano Reggiano, 60g butter (split), 1 tsp salt, pepper, and olive oil ready.
Boil
Bring 700ml water and 200ml milk to a boil with 1 tsp salt. Whisk in polenta in a steady stream, stirring constantly for 1 minute to prevent lumps. Lower heat to very low.
Simmer
Cook polenta 22 minutes over very low heat, whisking every 3 to 4 minutes, until thick, smooth, and pulling from pan sides. Polenta should flow when stirred but hold a soft mound on the spoon.
Finish
Remove from heat. Beat in 40g butter and crumbled Castelmagno vigorously for 30 seconds until melted and glossy. Stir until the mixture is silky and cohesive.
Plate
Spoon soft polenta into two warm shallow bowls, letting it pool slightly. Top each with remaining 10g butter and scattered Parmigiano Reggiano. Dust with black pepper, drizzle olive oil, then shave fresh black truffle generously over the hot polenta at the table. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.