Soft Mushroom Polenta with Parmesan Cream and Truffle

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A unique dish that captures 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
  • 500g mixed mushrooms (fresh or frozen, good quality)
  • 1 clove of garlic
  • Fresh parsley to taste
  • Salt and extra virgin olive oil
  • 50 g of Lina Sapori e Delizie Truffle Butter
  • 4 generous tablespoons of Parmigiano Reggiano and Truffle Cream Lina Sapori e Delizie

Preparation

  1. Prepare the mushrooms: In a large skillet, sauté the garlic clove with a drizzle of oil. Add the mushrooms and sauté over high heat until they release their moisture and are golden brown. Season with salt, add the chopped parsley, and keep warm.
  2. Cook the polenta: Bring salted water to a boil and slowly pour in the cornmeal, stirring vigorously with a whisk to avoid lumps. Cook according to the package directions.
  3. Royal Mantecatura: Once the polenta is cooked, turn off the heat and add the Truffle Butter. Stir well until completely melted: this will give the polenta a wonderful shine and aroma.
  4. Assemble the dish: Pour the soft polenta into soup plates or onto a wooden cutting board. Make a small well in the center and arrange the sautéed mushrooms inside.
  5. The finishing touch: Top 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 advice:

For an even richer dish, you can add some flakes of aged Parmesan cheese or a few toasted walnut kernels on top (TOP: flakes of fresh truffle, if available).

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

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

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

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

- a barrel-aged Chardonnay (if you prefer white wine). If your guests prefer white wine, choose a Chardonnay that has been aged in oak. The buttery texture and vanilla notes of the wine will evoke the sweetness of the polenta and the richness of the truffle butter.