Super-Creamy Truffle Polenta

• Prep Time: 5 min.
• Cook Time: 90 min.
• Yield: 2 servings

If you’re not a truffle fan, then omit them from this recipe. No harm. They are more of a finishing touch than an integral ingredient.

Just make a simple, straightforward, super-creamy polenta. In any case, omit the truffles all together if serving with fish or pork.

Truffle Polenta (Polenta Tartufo) is a charming dish to serve on its own or with many meat or egg dish pairings, particularly with rich meat dishes.

There is something about the aroma of pungent earthiness that truffles exude that is intoxicating. The flavour of truffles is equally delightful.

A little goes a long way with truffle shavings. It’s easy to over-do it. All those magazine images of dishes piled high with them are unrealistic.

The seasonal black summer truffles as well as winter whites are sources of pride for Italian and French foragers. The black truffles are more subtle in flavour and are more readily available in the Americas.

We discovered a source in Oregon, where these costly gems are harvested from November to February, depending on climate conditions during the growing season.

History has recorded that polenta was served to Roman soldiers circa 300 A.D. as a staple of sustenance in their daily diets, as wild grains were so readily available, inexpensive, and easy to prepare for large numbers of people.

Today, polenta is made from corn, having been introduced by European explorers who brought it back from the Americas in the 14th and 15th centuries.

The simplicity and versatility of polenta have made it a modern staple in Northern and Central Italian cuisine.

Once known as cucina povra, or kitchen/cuisine for the poor, today polenta is found on menus everywhere. Each of the 20 regions of Italy has traditional cucina povra specialty dishes for which they are known.

For those who prefer soft and creamy polenta versus firmer or more solid polenta, I finally perfected the chemistry.

I think that the balance was struck with the liquids. Most often, I prefer chicken stock (boiled from bones) to chicken broth (boiled from meat) for its richness.

In this recipe, the less-prominent flavour of the broth is very suitable. Pacific and Imagine brands produce great organic broths.

N.B. At high altitudes, because of lower air pressure, more liquid and longer cooking times may be required to achieve the equivalent creaminess of the polenta.

Unlike the preparation of grits, which are made from finer milled corn, this polenta should be made with organic (to avoid Monsanto poisons), coarse yellow corn meal.

It may seem counter-intuitive, but the rougher corn meal does yield a smoother polenta. And for finishing the dish, the best quality Parmigiano Reggiano cheese is requisite. Look for the stamp of authenticity on the rind.

Ingredients

• You will need: 1 medium-sized, heavy-bottom saucepan.
• 1 cup, half and half
• 1 cup of chicken broth
• ½ tablespoon salt
• ¼ cup corn meal
• ½ cup freshly shredded Parmigiano Reggiano cheese
• 2 tablespoons of butter
• 4 black truffle shavings, thinly sliced

Instructions

1. In the saucepan, over medium heat, warm the half and half and chicken broth until vapours barely begin to rise, about 7 minutes. Whisk in the salt and continue whisking until very frothy.
2. Whisk constantly while slowly adding the polenta to the pot. Continue to whisk until the granules start to absorb the liquid and swell, about 10 minutes.
3. When the polenta begins to thicken, continue to stir the mixture with a wooden spoon. Reduce the heat to medium-low, cover, continue to stir often, and cook until the polenta forms small bubble-holes uniformly across the surface.
4. Reduce the heat to simmer, cover, and stir the polenta every 10 minutes for about 45–60 minutes, or until the corn granules are cooked throughout. When tasted, the granules should be soft and not produce a crunching sound when bitten.
5. Stir in the butter. Remove the pot from the heat. Slowly and gradually stir in the Parmigiano Reggiano cheese until completely incorporated.
6. Add more warmed chicken broth if the polenta is too thick. Adjust the salt to taste, if necessary. Gently stir in the truffle shavings.
7. Serve immediately, while hot.

Try this recipe with Italian Meatballs and Marinara Sauce for a down-home Italian-American style dinner or lunch.

Make this creamy polenta as a side dish instead of rice, risotto, or mashed potatoes. It is wonderful with Pork Ragout, Braised Beef Short Ribs, Artichoke Chicken, Braised Lamb Shank, and Guinness Stout Lamb Stew.