Tonno Recipe
Creamy truffle polenta, dried fruit compote.
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Ingredients
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Polenta
Dried Fruit Compote
Method
Prepare the Polenta
Thicken the Polenta
Reduce the heat to low and continue to cook for about 20 minutes, stirring frequently until the polenta is thick and creamy.
Add Cream and Truffle Oil
Stir in the heavy cream, truffle oil, salt, and grated parmesan cheese. Mix well until combined and creamy. Remove from heat and set aside.
Prepare the Dried Fruit Compote
Combine Ingredients
In a small saucepan, combine dried apricots, dried figs, honey, lemon juice, and 0.5 cups of water.
Simmer the Compote
Cook over medium heat for about 10 minutes, stirring occasionally until the fruits are soft and the mixture thickens slightly.
Serve
Plate the Dish
Spoon the creamy truffle polenta onto a plate and top with the warm dried fruit compote. Serve immediately.