fbpx
Recipes

White truffle Polenta with Robiola and truffle

Ingredients

280g Artigiani Del Tartufo White Truffle Polenta
60g Robiola
Salt
White Truffle

Instructions

  1. Bring 1200ml of water to boil, add the robiola (finely cut), salt and sift the Artigiani Del Tartufo polenta in.
  2. Keep cooking and continuously stir for 6 minutes.
  3. Spread the polenta on the dish.
  4. Serve and slice the white truffle on top for your guests to see.