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Published: May 24, 2017

Polenta with Sottocenere al Tartufo

melt-polenta-sottocenere-al-tartufo

Polenta, we admit, is not pasta; but you will find polenta in the pasta section of many menus. And besides, polenta is awesome. We figured that was enough reason to include this fabulous recipe here, just in time for holiday menu planning. If you’re looking for a warm, cheesy, comforting bowl of love, this is your dish.

Polenta is always made better by the addition of cheese, and one of the best cheeses to add is Sottocenere al Tartufo (an Italian cheese that translates as “under ash, with truffles”). Sottocenere is a raw cow’s milk cheese laced with bits of black truffles. The outside is rubbed with an intriguing mix of ash, cinnamon, fennel, licorice, nutmeg, and other aromatic spices. The result is a creamy cheese with subtle hints of truffle that melts beautifully into hot bowls of polenta; try not to lose yourself in its intoxicating scent.

 

Polenta with Sottocenere al Tartufo

Polenta is always made better by the addition of cheese, and one of the best cheeses to add is Sottocenere al Tartufo. If you're looking for a warm, cheesy, comforting bowl of love, this is your dish.
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Course: Entree
Cuisine: Italian
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Servings: 4 servings
Calories: 543kcal
Author: Stephanie Stiavetti & Garrett McCord

Ingredients

  • 3 teaspoons salt
  • 1 cup uncooked polenta not instant or quick-cooking polenta
  • 4 tablespoons butter
  • 7 ounces Sottocenere al Tartufo rind removed and cheese shredded
  • Shaved black truffles (optional)

Instructions

  • Bring 4 cups of salted water to a boil in a medium-sized saucepan. Whisk in the polenta and butter. Reduce heat to low. Cook for 30 minutes, stirring every few minutes to bring the ingredients together and prevent the polenta from sticking to the bottom of the pan.
  • Remove from heat. Add 5 ounces of the cheese and stir until melted. Serve in bowls, topped with a little more cheese and, if you wish, shaved truffles.

Notes

Alternative Cheeses: Moliterno Black Truffle Pecorino, Truffle Tremor, Parmigiano-Reggiano (with maybe a small hint of truffle oil if you feel decadent)
Nutritional analysis does not include the optional black truffles.

Nutrition

Calories: 543kcal | Carbohydrates: 56g | Protein: 22g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 2311mg | Potassium: 46mg | Fiber: 7g | Vitamin A: 700IU | Calcium: 540mg | Iron: 0.4mg

This content was originally posted on FearlessFresh.com.

About Stephanie Stiavetti

I’m Steph, a classically-trained cooking teacher and professional recipe developer who’s going to show you how to COOK LIKE A BOSS.

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Stephanie Stiavetti

I'm a classically trained chef and cooking teacher. I can teach you how to be a ninja home cook.

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