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Ingredients
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Croquettes
Method
Preparation
Cooking the Polenta
In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 20 minutes, stirring frequently until thickened.
Mixing Ingredients
Remove the polenta from heat and stir in the grated Parmesan cheese, salt, black truffle oil, and shaved black truffle. Mix well until combined.
Chilling the Mixture
Spread the polenta mixture onto a baking sheet lined with parchment paper. Let it cool to room temperature, then refrigerate for at least 1 hour or until firm.
Forming Croquettes
Once the polenta is firm, cut it into small squares or use your hands to form small balls. Dip each croquette into the beaten eggs, then roll in breadcrumbs to coat.
Frying
Heat oil in a deep skillet over medium heat. Fry the croquettes in batches until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve
Serve warm with basil aioli on the side.
