Soft Mushroom Polenta with Parmesan Cream and Truffle

A complete meal that encapsulates all the flavors of the forest and tradition. The creaminess of polenta meets the intensity of our truffle cream for an enveloping experience.

Ingredients (for 4 people)

• 250g cornflour (for quick-cooking or traditional polenta)
• 1 liter of water
• 500g mixed mushrooms (fresh or good quality frozen)
• 1 clove of garlic
• Fresh parsley to taste
• Salt and extra virgin olive oil
• 50g Truffle Butter Lina Sapori e Delizie
• 4 generous tablespoons of Parmigiano Reggiano and Truffle Cream Lina Sapori e Delizie

Preparation

1. Prepare the mushrooms: In a large pan, sauté the garlic clove with a drizzle of oil. Add the mushrooms and sauté over high heat until they have lost their water and are golden brown. Season with salt, add chopped parsley, and keep warm.
2. Cook the polenta: Bring salted water to a boil and slowly add the cornflour, stirring vigorously with a whisk to prevent lumps. Cook according to the times indicated on the package.
3. "Royal" creaming: Once the polenta is cooked, turn off the heat and add the Truffle Butter. Mix well until completely melted: this will give the polenta an extraordinary shine and aroma.
4. Assemble the dish: Pour the soft polenta into deep plates or onto a wooden board. Make a small well in the center and place the sautéed mushrooms in it.
5. The finishing touch: Complete each dish with a generous spoonful of Parmigiano Reggiano and Truffle Sauce drizzled over the still-warm mushrooms. The heat will slightly melt the cream, creating a perfect contrast.

Lina's Tip:

For an even richer dish, you can add some aged Parmesan shavings or a few toasted walnuts (TOP: fresh truffle shavings, if available).

It pairs divinely with a glass of full-bodied red wine:

- a Sangiovese Riserva: will create an unbeatable combination that smells of Emilian tradition

- a Nebbiolo or Barolo, if you're aiming for absolute elegance, Nebbiolo is the historic companion of truffle. Its aromatic complexity and noble structure enhance the dish's forest notes without overpowering them

- a Barbera d'Alba, if you prefer a wine with a distinct acidity (which helps a lot with polenta and cheese cream), a Barbera is the perfect technical choice. It's a "fresh" wine that invites another bite

• an oaked Chardonnay (if you prefer white), if your guests prefer white wine, choose a Chardonnay that has spent time in wood. The butteriness and vanilla notes of the wine will echo the sweetness of the polenta and the richness of the truffle butter.

Enjoy your meal!