Polenta with Porcini Mushroom , Cheese Fondue and Truffles
Ingredients (for 4 people)
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.