Cook Time
10 min
Yields
6 servings
Creamy polenta with fresh herbs and a hint of truffle oil.
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ingredients
2
cup chicken stock
1
pinch pepper
1
cup cornmeal
4
oz gorgonzola cheese, crumbled
⅓
cup grated parmesan cheese
2
Tbsp truffle oil
2
Tbsp extra virgin olive oil
2
Tbsp chopped fresh basil
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directions
Step 1
In large saucepan, bring stock, 2 cups (500 mL) water and pepper to boil over high heat; gradually whisk in cornmeal until thickened.
Step 2
Reduce heat to low; cook, stirring often with wooden spoon, for 8 to 10 minutes or until mixture is thick and creamy but still fluid.
Step 3
Stir in Gorgonzola and Parmesan cheeses.
Step 4
Spoon into 6 shallow dishes.
Step 5
Drizzle each with truffle oil and sprinkle with basil.