Soft Mushroom Polenta with Parmesan Cream and Truffle

A unique dish 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)

• 250 g corn flour (for quick-cooking or traditional polenta)
• 1 liter of water
• 500 g mixed mushrooms (fresh or good quality frozen)
• 1 clove of garlic
• Fresh parsley to taste
• Salt and extra virgin olive oil
• 50 g of 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 cook over high heat until they have lost their water and are golden. Season with salt, add chopped parsley, and keep warm.
2. Cook the polenta: Bring salted water to a boil and slowly pour in the corn flour, stirring vigorously with a whisk to prevent lumps. Cook according to the times indicated on the package.
3. The "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 sheen and aroma.
4. Assemble the dish: Pour the soft polenta into deep plates or onto a wooden cutting board. Create 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 poured 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 flakes of aged Parmesan or a few toasted walnuts (TOP: fresh truffle shavings, if available).

It pairs divinely with a full-bodied red wine:

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

- a Nebbiolo or Barolo, if you want absolute elegance, Nebbiolo is the historical companion of truffles. Its aromatic complexity and noble structure enhance the earthy notes of the dish without overpowering them.

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

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

Enjoy your meal!