Black Truffle Polenta
Ingredients
1 cup (250 ml) water
1 cup (250 ml) milk
1/2 cup (120 ml) polenta
1/4 cup (60 ml) grated Parmesan cheese
1 tablespoon (15 ml) butter
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) freshly ground black pepper
1/2 ounce (15 g) black truffle, thinly sliced
Method
Bring the water and milk to a boil in a medium saucepan over medium heat. Slowly whisk in the polenta, Parmesan cheese, butter, salt, and pepper. Cook, stirring constantly, until the polenta is thick and creamy, about 5 minutes.
Stir in the black truffle and serve immediately.
Potential changes & improvements
If you want a richer polenta, you can substitute half of the milk with cream.
For a vegetarian version, omit the Parmesan cheese.
What other food it works well with
Black truffle polenta pairs well with grilled meats or roasted vegetables.
Common Mistakes
Not stirring the polenta constantly while it cooks will result in a lumpy texture.
If the polenta becomes too thick, you can thin it out with additional water or milk.
Nutritional Information
Serving size: 1/2 cup (120 ml)
Calories: 190
Fat: 10 g
Saturated fat: 5 g
Cholesterol: 20 mg
Sodium: 440 mg
Carbohydrates: 17 g
Fiber: 1 g
Sugar: 2 g
Protein: 7 g
Allergens
Milk
Butter
Parmesan cheese