1. In a shallow bowl, place 1 part polenta for 1-2 parts of water, according to package directions. Cook in the microwave.
2.Thoroughly mix the polenta with the truffle oil, using a fork.
3.Mold the polenta into small cubes, using a biscuit cutter.
4.Heat your regular cooking oil in a sauté pan and brown the polenta cutes until crusty and golden. Season to taste. Drain in paper towel.
My advice: My advice for polenta, as well as for risotto: pay attention to the package’s recommendations for time and water/polenta ratio. There are many varieties of polenta, so there could be a huge difference in brands!
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