This rich and decadent polenta with truffle oil is surprisingly quick to make and lighter than other similar recipes. If you’re looking for a truffle polenta recipe, a creamy truffle polenta side dish, or recipes with white truffle oil, look no further than this simple (yet impressive) dish. Truffled polenta is great as a side dish to my Fennel, Garlic, and Rosemary-Crusted Rack of Lamb recipe, or anytime you need a quick and easy but elevated side.
More side dishes like this truffle polenta recipe
- Instant Pot Truffled Mushroom Risotto
- Instant Pot 3-Cheese Risotto
- Instant Pot Southwest Quinoa
- Easiest Instant Pot Spanish-Style Rice
- Lemon-Garlic Potato Wedges
- Easiest Sausage Stuffing
- Better-Than-Boxed Vegan, Gluten-Free Stuffing
- Zesty Orange-Ginger Cranberry Sauce
What you need to make truffled polenta
To make this truffled polenta, you’ll need to gather the following ingredients:
- 2 cups fat-free milk
- 2/3 cup fat-free, less-sodium chicken stock
- 1/4 teaspoon salt
- 2/3 cup dry instant polenta
- 1/2 cup freshly grated Parmesan cheese
- 3 teaspoons white truffle oil
How to make this recipe for polenta with truffle oil
This truffle polenta recipe is really quick and easy to make – it will be ready to serve in just 15 minutes! To make this creamy truffle polenta, place a small saucepan over medium heat. Add the milk, chicken stock, and salt to the saucepan, and stir to combine. Bring to a boil, stirring occasionally.
Gradually add the polenta to the milk mixture, stirring constantly with a whisk. Cook for 1 minute, stirring constantly.
Remove the polenta from heat and stir in the cheese. Drizzle with white truffle oil and serve hot.
Polenta with truffle is so light yet so decadent at the same time!
Here’s the truffle polenta recipe! Enjoy!
Lighter Truffled Polenta
This rich and decadent polenta with truffle oil is surprisingly quick to make and lighter than other similar recipes. If you're looking for a truffle polenta recipe, look no further than this simple (yet impressive) side dish.
Ingredients
- 2 cups fat-free milk
- 2/3 cup fat-free, less-sodium chicken stock
- 1/4 teaspoon salt
- 2/3 cup dry instant polenta
- 1/2 cup freshly grated Parmesan cheese
- 3 teaspoons white truffle oil
Instructions
- In a small saucepan over medium heat, combine the milk, chicken stock, and salt. Bring to a boil, stirring occasionally.
- Gradually add the polenta, stirring constantly with a whisk. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in the cheese. Drizzle with oil and serve hot.
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