Serves 4
Ingredients
400ml milk (or use half chicken or veal stock, or a good mushroom stock)
70g instant polenta
70g butter
1 tablespoon truffle oil
1 small black truffle grated
50g Parmesan freshly grated
Sea salt and freshly ground black pepper
Method
Bring the milk (or milk and stock) up to the boil in a large non stick saucepan. Sprinklein the polenta as you stir briskly, then lower the heat to a bare simmer and cook for 10 minutes, whisking occasionally.Stir in the butter, oil, grated truffle and Parmesan. Season to taste, simmer a minute or two longer then serve – either on its own topped with more parmesan or as a side dish.
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Taste of London
Tobacco Dock
50 Porters Walk
Wapping
London
e1w 2sf