The Polenta al tartufo from Viani & Co. brings the intense aroma of truffles directly to the plate – without much effort and with a result that tastes like a fine ristorante.
Here, the polenta is first cooked until creamy, then cut into slices and fried in the pan until golden brown, so that it remains crispy on the outside and tender on the inside.
For how many, and what goes with it
Appetizer or side dish for four, with game ragout or braised roast.
As a main course, the amount is enough for two to three.
One pack has 300 g, the recipe uses it all.
Ingredients
- 300 g Polenta al tartufo (1 pack, Viani & Co.)
- 1.5 l vegetable broth or lightly salted water
- 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.
- Pour the Polenta al tartufo into the boiling broth in a thin stream while stirring constantly, and simmer over medium heat for about 10 minutes, stirring regularly, until the mixture is thick and creamy (the polenta is pre-cooked, it doesn't need longer).
- Stir the butter and half of the Parmesan into the finished polenta, and season with salt and pepper.
- Pour the polenta onto a lightly oiled baking sheet or flat dish, spread 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 for 3–4 minutes on each side until golden brown and crispy, then keep warm.
- Heat the remaining tablespoon of olive oil in the same pan, crush the garlic, and briefly sauté it together with the thyme.
- Tear or cut the porcini mushrooms into bite-sized pieces, add 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.
