Giuliano Tartufi “Polenta with truffle” is the combination of selected corn flour with summer truffle. A delicious first course that recalls the best peasant culinary traditions. Polenta has always been considered “comfort food” in the winter season, when it is served warm for example with tomato sauces of meat and/or vegetables.
During spring and summer, Polenta with truffle may be cooked and left to cool on a plate or on a tray, before its cutting into small cubes: this way, it becomes a great pottage to be paired with cheese and/or cured meat.
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SUGGESTIONS IN COOKING
Slowly pour the Giuliano Tartufi Summer Truffle Polenta in plenty of salted water and mix well with a whisk to make it soft, smooth and well blended at the end of cooking. Serve it with meat and / or vegetable sauces. At the end of cooking it can also be poured on a plate or on a tray to cool it, then cut into cubes it will be perfect for a brunch or a summer snack in combination with meats and cheeses.