350 g/12 oz coarse polenta flour 40 g/1 1⁄2 oz butter 1 quantity Piedmontese Fondue
1 black truffle, thinly sliced salt


1.Make a fairly firm polenta.
2.When it is ready, beat in the butter. Rinse a non-stick ring mould with cold water, pour in the polenta and smooth the surface.
3.Turn out on to a serving dish. Pour the fondue into the middle of the ring so that it flows over the sides. Sprinkle with the slices of truffle and serve.

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