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Serge Gouloumès, Executive Chef of the Cuisine at Le Candille, is pleased to present :
Truffled Polenta à l’Ancienne
Ingredients : 100 gr polenta milled the old-fashioned way
6 dl hot full-cream milk
3 cl local olive oil
30 gr grated parmesan
100 gr Mascarpone
Truffles to taste
Salt and pepper
Method :
Add the polenta to warmed full-cream milk and beat it in.
This kind of polenta requires a lenghty cooking time of 40-45 minutes on a low heat.
3/4 of the way through cooking, add the parmesan and the Mascarpone cream and then the finely-chopped truffle. Check the seasoning.
If you want a firmer texture of polenta, add a little chicken white, if you want it cremier, add a little whipped cream.
