White Polenta Recipe
Royal Trumpet, Summer Truffle, Soft Egg
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Ingredients
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Polenta Base
Mushroom Topping
Soft Egg
Method
Prepare the Polenta
- 1
Cook the Polenta
In a large pot, bring 4 cups of water to a boil. Once boiling, add 1 tsp of salt and slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.
- 2
Finish the Polenta
Remove from heat and stir in the butter and grated parmesan cheese until well combined. Adjust seasoning if needed and keep warm.
Prepare the Mushroom Topping
- 3
- 4
- 5
Add Truffle
Remove from heat and add the shaved summer truffle, tossing gently to combine.
Prepare the Soft Eggs
- 6
Boil Water
In a large pot, bring 1 liter of water to a gentle simmer. Add 1 tbs of vinegar to the water.
- 7
Cook the Eggs
Crack each large egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 8
Remove and Drain
Using a slotted spoon, carefully remove the eggs and drain on paper towels.