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Vegan, Gluten Free

Soft truffle polenta

20 mins
Easy
3-4 Servings

This super side dish is a classic of Italian cuisine but tends to be eaten less in the UK and other English-speaking countries. Polenta is made of coarsely ground corn and is a good alternative to pasta. It cooks in minutes and is also gluten-free.

Brilliant Bases Used In This Recipe
Bone Marrow Broth
Roast Root Vegetable Stock
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About This Recipe

This super side dish is a classic of Italian cuisine but tends to be eaten less in the UK and other English-speaking countries outside of Italian restaurants. 


Polenta is made of coarsely ground corn and is a good alternative to pasta. It cooks in minutes and is also gluten-free, while being high in fibre, low in calories and a good source of complex carbs for slow-release energy. 


Here we fortify it with our BB Bone Marrow Broth and luxuriant truffle, as well as heart healthy shallots and garlic.

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Ingredients

  • 400g/14oz to 450g/16oz BB Bone Marrow Broth or BB Roast Root Vegetable Stock 

  • 100g/4ozpolenta 

  • 50g/1.8oz fine grated parmesan 

  • 50g/1.8oz organic butter 

  • 50g/1.8oz diced shallots 5tsp crushed garlic 3tsp pomace oil 3tsp porcini powder 3tsp diced black truffle 3tsp white truffle oil

Nutrition Per Serving

Calories

240

Fats

20G

Carbs

10G

Protein

10G

Method

  1. To serve four people you will need a ratio of between 1:4 or 1:4.5 polenta to liquid

  2. Finely chop the shallots and garlic as per the skills videos below

  3. Pre-warm the BB Bone Marrow Broth in a pan

  4. Put your oil in a separate pan and raise to medium heat. Add the shallots and allow to soften for 2-3 minutes, then add 15g of the butter, the garlic and the porcini powder and cook out for 1-2 minutes more

  5. Now feed in the dry polenta and turn gently to coat and distribute the other ingredients

  6. Add the Bone Marrow Broth into the polenta in 3-4 stages, continue to stir throughout until the polenta feels soft (around 10 minutes)

  7. Add in the black diced truffle to infuse, then finally fold in the parmesan cheese to melt and finish with the cold butter in to enrich and thicken

Method
Ingredients
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