Italian · Dinner
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.
$$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
485Calories
16gProtein
28gFat
42gCarbs
1gSugar
0gFiber
680mgSodium
78mgChol
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Instructions
1
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), salt, pepper, and olive oil ready.
2
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.
3
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.
4
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.
5
Plate
Spoon soft polenta into 2 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 24g (0.85 oz) fresh black truffle
- 140g (4.9 oz) coarse yellow polenta
- 700ml (3 cup) water
- 200ml (3/4 cup + 1 tbsp) whole milk
- 1 tsp fine sea salt
- 60g (2.1 oz) unsalted butter
- 60g (2.1 oz) Castelmagno cheese
- 40g (1.4 oz) Parmigiano Reggiano
- 0.5 tsp black pepper
- 2 tsp extra virgin olive oil