TRUFFLE, PORCINI, AND PECORINO CHEESE POLENTA
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Dinner Hominy/Cornmeal/Masa Mushroom Truffle Oil Dairy Cheese Winter Spring Truffle
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the polenta:
- In a large, heavy-bottomed pot, bring the water to a boil and add the kosher salt. Slowly stir in the polenta with a whisk, then reduce to a simmer. Continue stirring this mixture until all of the lumps are smoothed out and the polenta is fully incorporated. Simmer for 45 minutes to 1 hour-the polenta should bubble slightly-stirring occasionally with a wooden spoon. (Be sure to scrape the bottom as you go, to prevent sticking.) Toward the end of the simmering, remove the polenta from the heat and stir in the kefir.
- For the mushrooms:
- While the polenta is cooking, in a saucepan, heat the olive oil over medium-high heat. Add the porcinis, evenly distributing them over the bottom of the pot. Let the mushrooms sit, without stirring, until browned, 7 to 10 minutes. (Do not stir them too early; listen for the sizzling sound of moisture evaporating before stirring.) Once the moisture has evaporated, give them a quick stir, then remove the pan from the heat.
- To plate:
- Ladle the polenta into a medium/large shallow bowl, topping with the mushrooms and pecorino cheese. Sprinkle the entire platter with the truffle salt or the truffle oil or shave the fresh truffle over it; don't use more than one of these options or it will overpower the dish. If not using truffle salt, sprinkle with a generous pinch of Maldon sea salt.
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GAMING ALL
[email protected]This polenta is amazing! I can't believe how easy it was to make.
Goda Raugale
[email protected]I'm not sure what I did wrong, but my polenta turned out really mushy. I'll have to try it again.
Nakawungu Bridget
[email protected]This polenta was the perfect side dish for my roasted chicken. It was so creamy and flavorful.
Aman Allh
[email protected]I loved the combination of truffle, porcini mushrooms, and pecorino cheese. It was so unique and delicious.
Binho Herman
[email protected]This polenta was a bit too thick for my taste. I would add more liquid next time.
Edward Ramirez
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. It was so creamy and flavorful.
David Angula
[email protected]I followed the recipe exactly and it turned out perfect. I can't wait to make it again.
Nabin Magar
[email protected]This polenta was a bit bland for my taste. I added some extra salt and pepper and it was much better.
Kayla Temple
[email protected]I've made this polenta several times now and it's always a hit. My friends and family love it. It's so easy to make and it's always a crowd-pleaser.
linda dhladhla
[email protected]This polenta was absolutely delicious! The truffle, porcini mushrooms, and pecorino cheese were a perfect combination of flavors. I loved the creamy texture of the polenta and the slight crunch of the mushrooms. I will definitely be making this again