Polenta with Truffle

• Category: First courses / Side dishes
• Ingredients: Cornmeal for polenta, pieces of summer truffle (Tuber Aestivum), salt, natural flavors.
• Format Packaging: 500 g bags.
• Available Variants: Classic Polenta, Summer Truffle Polenta.

Summer Truffle Polenta with Porcini Mushrooms:

1. Bring a pot of salted water to a boil and gradually pour in the cornmeal for polenta, stirring constantly to prevent lumps from forming.
2. Cook the polenta on low heat for the time indicated on the package, until it has a creamy consistency.
3. Meanwhile, in a skillet, saute fresh or rehydrated porcini mushrooms with a drizzle of extra virgin olive oil, garlic, and chopped parsley until golden brown.
4. Once ready, pour the polenta onto a serving platter, spread the porcini mushrooms on top, and top with fresh summer truffle shavings.
5. Serve immediately, offering a warm and enveloping dish that celebrates the authentic flavors of the land.

This recipe combines the simplicity of polenta with the aromatic richness of summer truffles and the rusticity of porcini mushrooms, creating a dish rich in flavor and texture, perfect for warming up fall or winter evenings.