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.