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White Truffle Polenta with Parmigiano Reggiano 24 Months

White Truffle Polenta with Parmigiano Reggiano 24 Months

A deliciously decadent polenta, pumped full of white truffle flavors and Parmiggiano-Reggiano 24 months. Serve with an equally decadent glass of Barolo.

White Truffle Polenta with Parmigiano Reggiano 24 Months

A decadent white truffle polenta for the colder months.
Prep Time 10 mins
Cook Time 10 mins
Course Appeitzer, Main Course
Cuisine Italian
Servings 4
Calories 291 kcal


  • 1 cup Polenta Organic
  • 4 cups Water
  • 1 tsp Urbani White Truffle Salt
  • 3 tbsp Urbani White Truffle Butter
  • 1/2 cup freshly grated Parmiggiano-Reggiano 24 months
  • 1 tin Urbani White Truffle and Porcini Thrill
  • Extra virgin olive oil


  • Brown polenta in a little olive oil in a sauce pan, add a pinchof Urbani white truffle salt, slowly pour warm water intopolenta, whisking until stirred together and there are nolumps.
  • Simmer, whisking often, until it starts to thicken, about 5minutes.
  • Polenta is done when the individual grains are full and tender.Turn off heat and stir 2 tablespoons butter, then mix in 1/2cup of Parmigiano Reggiano DOP cheese until has melted.
  • Cover and let stand 5 minutes to thicken; adjust for salt before serving. Top polenta with remaining 1 tablespoon butter and1 tablespoon freshly grated Parmigiano-Reggiano 24 Months.
Keyword truffles, polenta, delicious
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