Northern Italian Truffle Polenta with Wild Mushrooms

Ingredients (Serves 1–2):

• 1/4 cup coarse yellow polenta (stone-ground cornmeal)

• 1 cup water

• 1/4 tsp sea salt

• 1 tsp unsalted butter

• 1 tbsp grated Parmigiano-Reggiano cheese

• 1/2 tsp white or black truffle oil

• 1/4 cup wild mushrooms (porcini, chanterelle, or cremini), finely chopped

• 1 garlic clove, minced

• 1 tsp olive oil

• Pinch of black pepper

• Optional: shaved truffle or fresh parsley for garnish

Instructions:

1. Prep the Mushrooms
   In a small skillet or sauté pan, heat olive oil over medium heat. Add garlic and chopped mushrooms. Sauté until soft and fragrant (about 4–5 minutes). Season with black pepper. Set aside.

2. Make the Polenta in Nutri-Stahl 1 QT Saucepan

   • Pour 1 cup of water into your 1 QT saucepan and bring it to a boil over medium heat.

   • Add the salt, then slowly whisk in the polenta in a steady stream to avoid clumps.

   • Reduce to low heat. Stir frequently with a wooden spoon for about 12–15 minutes, until thick and creamy. (Lid can be used partially to control steam and prevent splatter.)

3. Enrich the Polenta
   Once thickened, stir in the butter, Parmigiano-Reggiano, and truffle oil. Mix until fully incorporated and velvety.

4. Assemble & Serve
   Spoon the hot truffle polenta into a shallow dish or small serving bowl. Top with sautéed mushrooms. Garnish with extra Parmigiano, parsley, or a thin slice of shaved truffle if desired.