Creamy polenta made indulgent with truffle.

Ingredients

• 200g quick-cook polenta
• 700ml chicken stock
• 50g butter (or go bigger with our White Truffle Butter)
• 40g Parmesan
• 10g white truffle

Method

• Cook polenta in simmering stock until soft.
• Stir in butter and Parmesan.
• Season to taste.
• Finish with truffle.