Truffle Polenta

Truffle Polenta

Polenta is a somewhat obscure Italian dish. Not in my house. I was raised on the stuff. I believe that I’m about 3% polenta. Not the kind you see here, but the kind that comes in logs in Trader Joe’s. I love it with pesto. But I’m writing a recipe here, not a commercial for Trader Joe’s. A few years ago, when I was trying to read every cookbook in my library (I read 42 out of 75, if you’re interested. I’ll get around to the last 33 someday. I got sidetracked by Leo Tolstoy. Along that line- Count Vronsky is a total scuzzball), I found out that polenta could be liquid. It blew my mind. I made it that day, and I never looked back.




½ cup yellow cornmeal

2 cups water

3 tablespoons lemon juice

1 tablespoon truffle paste

10 cloves garlic


Now, grab all the garlic,

and dice it up. Try to dice it up as finely as you can, unless you want big chunks of garlic in the finished product. And if you do, I’m the last person in the world to judge you. In fact, garlic really alters my perception of you. You could be a gambler, Republican, or not like dogs, but if you’re a garlic fan, you’re okay in my eyes. I get the feeling that’s not a good yardstick to measure people by. Anyways!

Pour the water into a pot, and turn the heat on. Be sure you have a really, really, really big pot, because there might be some splattering. So, unless you want first degree burns from polenta, use a big pot!

Dump the polenta in, and whisk. Whisk for your life! Or your un-lumpy polenta. They’re interchangeable, really.

Now put the lid on it, turn the heat to low, and leave it alone for about 8 minutes. When you come back to it, it would have thickened nicely.

It’s garlic time now! My favorite time. Chuck it in, and stir it around. The sharpness of the raw garlic will fade, but you’re a pansy, saute the garlic before putting it in. I repeat: pansy. Not really. I suppose it takes all sorts to make a world go round. I never understood that saying, when I was younger. The thought of people not agreeing with me was quite foreign. I had a very happy childhood.

Spend 3 quarters of eternity grinding fresh pepper in, then shake in salt to taste.

Squeeze in the truffle paste and lemon. However much lemon juice you think you need, you probably need more. Polenta alone tastes kind of gloopy and bland, so you need lots of acid to brighten it up.

Serve it right away- polenta congeals fast!

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