Creamy Truffle Polenta with Parmesan Crisps

Creamy Truffle Polenta with Parmesan Crisps

This creamy polenta is made with truffle oil and topped with crispy Parmesan cheese. It’s a simple yet elegant dish that can be served as a side or a main course.


1 cup (250 ml) of water

1 cup (250 ml) of milk

1/2 cup (120 ml) of white wine

1/4 cup (60 ml) of olive oil

1/2 cup (120 ml) of cornmeal

1 teaspoon (5 ml) of salt

1/4 teaspoon (1 ml) of black pepper

1 tablespoon (15 ml) of truffle oil

1/4 cup (60 ml) of grated Parmesan cheese


1. In a large pot, bring the water, milk, and white wine to a boil.

2. Add the olive oil and cornmeal, and stir well.

3. Reduce the heat to low and cook for about 15 minutes, stirring occasionally.

4. Add the salt, pepper, and truffle oil, and stir well.

5. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

6. Spread the polenta onto a baking sheet, and sprinkle with the Parmesan cheese.

7. Bake for about 10 minutes, or until the cheese is melted and bubbly.

8. Serve hot.

Potential changes & improvements:

If you want a stronger truffle flavor, you can add more truffle oil. You can also substitute the white wine for chicken broth.

Works Well With…

This polenta goes well with roasted chicken or vegetables.

Common Mistakes:

If you don’t stir the polenta often enough, it can become lumpy.

Nutritional Information:

Allergens: milk, corn

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