Your Thermomix was built for this job. If you have ever cooked polenta on the stove, it is relentlessly tiresome and you can still end up with lumps. Not nice. But cue the instant or quick cooking polenta, and this is on your table while the kids are deciding who is going to get the plates out. Of course it is also quite elegant with the addition of truffle, don't be shy. More is more with fresh truffle.
The interesting thing I have found in doing all these recipes throughout the last few weeks, is that truffles on their own are fairly tasteless, though very fragrant. It is the addition of creaminess that brings them into their own. And a little heat goes a long way. Don't 'cook' your truffles, just allow them to warm up.
I know you will love this one. We filmed it at Callcup Trufferie, literally having just dug the truffles up. How lucky am I? Amazing Farm to Plate. I think it isn't just my favourite, it was the recipe of the day. Simplicity at its best. Enjoy.
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- 100 Grams parmesan cheese cubed
- 150 Grams white wine
- 550 Grams liquid chicken stock
- 1 Pinch pink salt flakes BUY
- Generous Pinches black pepper
- 200 Grams quick cooking yellow polenta
- 50 Grams butter BUY
- Generous shaving of fresh truffle to finish
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place wine, stock and seasoning into the Thermomix bowl and heat 5 min/100°C/speed 1.
Add polenta to hot stock and cook 5 min/100°C/speed 4. Add butter and half the milled parmesan through hole in lid and keep stirring 20 sec/speed 4.
Serve immediately with the remaining parmesan and plenty of shaved black truffle.
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