Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup truffle butter
- 4 Crottino cheese rounds
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
Special equipment needed:
- Medium saucepan
- Wooden spoon
- 4 oven-safe ramekins or small baking dishes
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring the water and salt to a boil over high heat.
3. Gradually whisk in the polenta, stirring constantly to prevent lumps.
4. Reduce the heat to low and continue to stir the polenta for about 20 minutes, or until it thickens and pulls away from the sides of the pan.
5. Remove the polenta from the heat and stir in the Parmesan cheese and truffle butter until fully incorporated.
6. Divide the polenta evenly among the ramekins or small baking dishes.
7. Cut the Crottino cheese rounds in half and place one half on top of each polenta-filled ramekin.
8. Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with chopped parsley and freshly ground black pepper.
Time:
Preparation time: 5 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 23g
Protein: 18g
Sodium: 970mg
Substitutions for ingredients:
- Truffle butter can be substituted with regular butter or olive oil.
- Crottino cheese can be substituted with any soft, creamy cheese.
Variations:
- Add sautéed mushrooms or roasted garlic to the polenta before baking.
- Use different types of cheese, such as brie or camembert, instead of Crottino cheese.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Use a whisk to stir the polenta to prevent lumps.
- Make sure the cheese is fully melted before removing from the oven.
- Let the polenta cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Crottino al Tartufo Polenta in the ramekins or small baking dishes for a rustic presentation.
Garnishes:
Sprinkle with chopped fresh parsley and freshly ground black pepper.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the cheese is not melting, place the ramekins under the broiler for a few minutes.
Food safety advice:
Make sure to cook the polenta and cheese to the recommended temperature to prevent foodborne illness.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. Crottino cheese is a soft, creamy cheese from the Piedmont region of Italy.
Flavor profiles:
Creamy, cheesy, and earthy from the truffle butter.
Serving suggestions:
Serve as a main dish or appetizer.
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Region: Italian