Polenta with Porcini Mushroom , Cheese Fondue and Truffles

Ingredients (for 4 people)

Polenta with Porcini Mushroom and Truffle
Cheese for a cheese fondue (use a melting cheese like Fontina, Fontal, Provolone or Robiola – or all four!)
40 gr Butter
1 liter of water

Cooking instructions

In a large pot, bring 1 liter of water to a boil. Pour the polenta and stir gently. Add the butter and cook for about 3 minutes, stirring occasionally, until it becomes dense. Pour the polenta in a large serving dish and let it cool. In a smaller pot, melt the above mentioned cheeses over a low flame, warming them to a cheese fondue. It won’t take more than 2 minutes to get a delicious mixed cheese fondue. Pour it over the polenta. To lavish things us a bit, add some white or black Alba truffle (possibly fresh!) slicing them thinly over the dish. Serve it hot.

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