Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Castelmagno cheese
- 2 tablespoons of truffle oil
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Slowly pour in 1 cup of polenta while whisking constantly to avoid lumps.
3. Reduce heat to low and stir with a wooden spoon for 30-40 minutes until the polenta is cooked and thickened.
4. Add 1/2 cup of grated Castelmagno cheese and 2 tablespoons of truffle oil. Stir until the cheese is melted and the truffle oil is well incorporated.
5. Add 1 tablespoon of butter and stir until melted.
6. Season with salt and pepper to taste.
7. Remove from heat and let it rest for 5 minutes.
Time:
Preparation time: 5 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 258
Fat: 14g
Carbohydrates: 26g
Protein: 7g
Sodium: 634mg
Substitutions for ingredients:
- Castelmagno cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Truffle oil can be substituted with olive oil and truffle salt.
Variations:
- Add sautéed mushrooms or roasted cherry tomatoes for extra flavor.
- Use chicken or vegetable broth instead of water for a richer taste.
Tips and tricks:
- Whisk the polenta constantly while pouring it into the pot to avoid lumps.
- Use a wooden spoon to stir the polenta to prevent it from sticking to the bottom of the pot.
- Add more water if the polenta is too thick.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop with a splash of water or milk to prevent it from drying out.
Presentation ideas:
Serve the polenta in a shallow bowl or on a plate.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a glass of red wine such as Barolo or Barbera.
Suggested side dishes:
Serve with roasted vegetables or a green salad.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk.
- If the polenta is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean utensils and cookware.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Castelmagno cheese is a traditional cheese from the Piedmont region of Italy. It is made from cow's milk and has a tangy and nutty flavor.
Flavor profiles:
Creamy, cheesy, earthy, and truffle flavor.
Serving suggestions:
Serve as a main dish or as a side dish with roasted meat or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian