Truffled polenta with girolles and parmesan

Serves
4

300g Polenta 

2 Litres Chicken stock 

100g Parmesan 

100g Butter (at room temperature)

Truffle oil 

400g Girolles 

3 tbsp Parsley (chopped)

2 cloves Garlic (grated)

Salt & Pepper 

1 Lemon Juiced  

4 Egg yolks


Bring the stock to the boil and season with salt

Whisk in the polenta and cook over a very low heat for 30-40 mins, stirring every few mins, adding water if it’s getting too thick. 

Prepare the mushrooms, clean the stems with a pairing knife and remove the tip of the stalk. 

Wash the mushrooms in cold water, gently spin in a salad spinner and then lay out on a tea towel to dry.

Prepare all the rest of the ingredients 

To finish the polenta, stir in the truffle oil and butter and finally the parmesan

Now fry the mushrooms in a hot pan, once softened add in a teaspoon of butter, finished with chopped parsley, lemon juice, salt and pepper.

Plate on warm plates

Polenta, mushrooms, egg yolk and finally finish with parmesan.


Ingredients

300g Polenta 

2 Litres Chicken stock 

100g Parmesan 

100g Butter (at room temperature)

Truffle oil 

400g Girolles 

3 tbsp Parsley (chopped)

2 cloves Garlic (grated)

Salt & Pepper 

1 Lemon Juiced  

4 Egg yolks


Ingredients

300g Polenta 

2 Litres Chicken stock 

100g Parmesan 

100g Butter (at room temperature)

Truffle oil 

400g Girolles 

3 tbsp Parsley (chopped)

2 cloves Garlic (grated)

Salt & Pepper 

1 Lemon Juiced  

4 Egg yolks


method

Bring the stock to the boil and season with salt

Whisk in the polenta and cook over a very low heat for 30-40 mins, stirring every few mins, adding water if it’s getting too thick. 

Prepare the mushrooms, clean the stems with a pairing knife and remove the tip of the stalk. 

Wash the mushrooms in cold water, gently spin in a salad spinner and then lay out on a tea towel to dry.

Prepare all the rest of the ingredients 

To finish the polenta, stir in the truffle oil and butter and finally the parmesan

Now fry the mushrooms in a hot pan, once softened add in a teaspoon of butter, finished with chopped parsley, lemon juice, salt and pepper.

Plate on warm plates

Polenta, mushrooms, egg yolk and finally finish with parmesan.


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