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.
Prep Time 3minutes
Cook Time 20minutes
Total Time 23minutes
Author Stephanie Stiavetti & Garrett McCord
1cupuncooked polentanot instant or quick-cooking polenta
7ouncesSottocenere al Tartuforind removed and cheese shredded
Shaved black truffles(optional)
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.
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.