The Polenta al tartufo from Viani & Co. brings the intense aroma of truffles directly to your plate – without much effort and with a result that tastes like a fine ristorante.
Here, the polenta is first cooked until creamy, then sliced and pan-fried until golden brown, so that it remains crispy on the outside and tender on the inside.
Ingredients
- 250 g Polenta al tartufo (Viani & Co.)
- 1 l vegetable broth
- 50 g Parmesan, freshly grated
- 30 g butter
- 300 g porcini mushrooms, fresh or thawed
- 2 garlic cloves
- 3 tbsp olive oil
- 1 sprig of fresh thyme
- Salt and black pepper from the mill
- a few leaves of fresh parsley for garnish
Method
- Bring the vegetable broth to a boil in a large pot and lightly salt it.
- Slowly pour the Polenta al tartufo into the boiling broth in a thin stream while stirring constantly, and let it simmer over medium heat for about 20 minutes, stirring regularly, until the mixture is thick and creamy.
- Stir the butter and half of the Parmesan into the finished polenta, and season to taste with salt and pepper.
- Pour the polenta onto a lightly oiled baking sheet or a flat dish, spread it evenly to about 2 cm thick, and let it cool completely until firm (at least 20 minutes).
- Cut the cooled polenta into rectangles or diamonds of about 6 × 4 cm.
- Heat two tablespoons of olive oil in a non-stick pan over medium-high heat and fry the polenta slices on each side for 3–4 minutes until golden brown and crispy, then keep warm.
- Heat the remaining tablespoon of olive oil in the same pan, crush the garlic, and sauté briefly together with the thyme.
- Tear or cut the porcini mushrooms into bite-sized pieces, add them to the pan, and fry over high heat for 5–6 minutes until golden brown, then season with salt and pepper.
- Arrange the fried polenta slices on plates, distribute the porcini mushrooms on top, sprinkle with the remaining Parmesan, and garnish with freshly chopped parsley.
