A very tasty dish that you can prepare in advance even for an important lunch or dinner. It should be put in the oven at the moment for a few minutes. The polenta is enriched with gorgonzola and flavored with a truffle cream. Very simple to prepare but satisfying to the eye and the palate!
Ingredients (for 4 terrines)
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Precooked polenta 1 pack of 375 gr.
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Gorgonzola 200 gr.
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Salt to taste
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Truffle sauce 2 tablespoons
Boil a liter and a half of water in a pot. Add salt. When the water boils, pour the polenta into a rain.
Mix well and continue to stir in the same direction for the cooking time which is about 7-8 minutes.
The polenta is ready.
Add the two tablespoons of truffle sauce.
Mix well.
Put a polenta base in a bowl, add the gorgonzola in small pieces and cover with more polenta.
Level the surface well. With this dose I have prepared 4 terrines with a diameter of 10 cm but you can also put the dough in a 40×30 cm pan.
Bake at 180C for 15 minutes.
The truffled polenta is ready, fragrant and tasty, very choreographic if you serve it in terrines. Definitely a success for your table. Enjoy your meal!
Polenta is not just food; it is landscape, memory, ritual offering. It is a small domestic sun that returns all the sun with which the cob grew in summer." (Carlo Castellaneta, writer and journalist)