By Axel Azzopardi Arena
Creamy Truffle Polenta and Guanciale
This dish is a decadent and savory combination of creamy polenta infused with truffle flavor, topped with earthy porcini mushrooms and crispy guanciale. The dish is finished with a drizzle of truffle oil, adding a luxurious touch to the overall flavor profile. This recipe is perfect for a special occasion or when you're in the mood for a hearty and indulgent meal.
Updated at: Wed, 16 Aug 2023 20:26:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories383.2 kcal (19%)
Total Fat22.1 g (32%)
Carbs36 g (14%)
Sugars1.1 g (1%)
Protein10.2 g (20%)
Sodium521.3 mg (26%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large saucepan, bring the water or vegetable stock to a boil. Slowly pour in the polenta, whisking constantly to prevent clumps.
Step 2
Reduce the heat to low and stir in the grated parmesan cheese. Cook the polenta for 20-25 minutes, stirring occasionally, until it's thick and creamy.
Step 3
While the polenta is cooking, heat a skillet over medium heat. Add the diced guanciale and cook until it's crispy and browned, about 5-7 minutes.
Step 4
Add the minced garlic and chopped porcini mushrooms to the skillet with the guanciale. Cook for 2-3 minutes, until the garlic is fragrant and the mushrooms are tender.
Step 5
Once the polenta is cooked, stir in the heavy cream and season with salt and pepper to taste.
Step 6
To serve, spoon the creamy polenta into bowls and top with the guanciale and porcini mushroom mixture. Drizzle with truffle oil and enjoy!
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