POLANTA WITH GARLIC AND TRUFFLE OIL WOW!!!!!!!!!!!!!!

POLENTA WITH GARLIC AND BLACK TRUFFLE OIL by CHEF DAN:

Serves 4

INGREDIENTS:

 

2-cup non-low-fat milk

3/4-cup polenta

1-cup chicken broth

2 cloves garlic, crushed

1 teaspoon butter

1 cup baby portabella mushrooms, finely chopped

1/2-cup low fat cream cheese or mascarpone

1/4-cup parmesan cheese, grated

3/4-teaspoon black truffle oil

3/4-teaspoon fig vincotto vinegar

Sea salt and freshly ground pepper to taste

 

DIRECTIONS:

 

1.   Combine milk, broth, and garlic and a little salt in a sauce pan.

2.   Bring to a boil; reduce heat to a low boil.

3.   Gradually add polenta, stirring constantly, pouring in a slow stream.

4.   Reduce heat and simmer for about 20-30 minutes or until polenta is thick and creamy.

5.   Meanwhile melt butter in a skillet over medium-heat.

6.   Stir in mushrooms, saute until the mushrooms are brown, about 7 minutes.

7.   Stir mushrooms, cream cheese or mascarpone, parmesan cheese, truffle oil and fig vinegar into the polenta.

8.   Season with salt and pepper.

9.   Ladle into bowls and drizzle with more truffle oil to taste.

 

                  ENJOY DAN:                      BON-APPETITE!!