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Categories:Viewed: 62 - Published at: 4 years ago
Ingredients
- 2 15/16 cups polenta with porcini mushrooms
- 2 1/4 tablespoons cream black truffle butter
- 1 1/8 cups Fontina cheese
- 6 3/4 tablespoons heavy cream
- Parmesan cheese grated
Method
- Prepare the polenta according to the instructions on the package.
- In the meantime, cut the Fontina cheese into cubes.
- As soon as the polenta is cooked, add the black truffle butter cream, heavy cream, Fontina, and parmesan cheese.
- Serve the polenta hot with more grated cheese sprinkled on top.
