|Polenta, originally from the Piedmont region and made from corn flour is one of the staples of traditional Italian rural cuisine.
It can be eaten in all kinds of ways, sweet, savoury, cooked in milk, stock, water, in the oven or on the hob. It can be eaten plain or served with a fricassee of pork, diot sausages, jugged rabbit, pot-au-feu, beef bourguignon, etc.
Recipe idea: Cook the polenta by slowly adding chicken stock little by little. Off the heat, add the egg yolks, parmesan and season. Leave to cool for a few minutes. Place a layer of polenta in small individual moulds then add some slivers of foie gras and truffles. Cover with a second layer of polenta. Cook for 8 min in an oven preheated to 200°. To serve, you can decorate the top with a sliver of truffle, foie gras or cep mushroom.
Ingredients: precooked polenta, buckwheat seed flour, dried black truffle (Tuber melanosporum) 0.2%, aroma.