Alongside a nice salad, this polenta makes for a great mid-summer dinner, light but creamy and deliciously flavoured by the mushrooms and truffle butter. <br /> <br />Don't be put off by an ingredient list that looks prohibitively long but isn't, really. This is a very simple almost one-pot dish. <br /> <br />(The amount of liquid you need to achieve the best consistency and the amount of truffle butter neccesary to infuse the pot of polenta will vary depending on the corn meal and on the freshness of the truffle. Use your own instincts here! I used Nicoli organic coarse-ground polenta and a white truffle butter made by Caviar House.)

Share: