Recipe Polenta Concia and White Truffle
YIELD: MAKES 4 SERVINGS
- Water 1100 ml
- Corn flour 400g
- Toma del Piemonte (cheese) 260 gr
- Butter 70 gr
- Grana Padano cheese 30 gr
- Fresh Nero di Cognaro white truffles 50 gr
- Olive oil
Prepare a soft polenta by boiling water with salt and a table spoon of oil in a large saucepan. Pour the cornmeal turning it with a whisk. Cook for about 40 minutes while continuing to turn.
A few minutes before the end of cooking, add the butter and diced toma. Continue stirring until the butter melting and Toma amalgaming as well and starts to spin. Grease a baking dish with butter, make a first layer with polenta, cover with toma cut into strips and repeat the dusting sequence Grana Padano on the last layer.
Before serving at table, scratching the white truffle over the polenta which must remain soft, to be served hot. The polenta have to be served with the ladle soup into soup plates, sprinkled with melted butter.
This dish can be also very good using fontina, taleggio, Bitto, Gorgonzola, soft bra or other soft cheeses. You can also put more cheese among those listed.