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INGREDIENTS FOR 4 TO 6 PERSONS
100g medium corn flour
40g butter
50g parmigiano reggiano
40g mascarpone
50cl water
50g of white truffle
2cl of olive oil for seasoning
olive oil for cooking
sea salt
METHOD
1- Pour the water into a cast iron casserole, add a drizzle of olive oil and a small handful of coarse sea salt, and bring to a boil. When the water boils, remove the casserole from the heat and pour the corn flour, stirring vigorously with a whisk. Put the casserole on high heat again and boil the polenta for 5 minutes while stirring. Corner the edges with a spatula, cover the casserole and let the polenta slowly swell for 1 hour 30 minutes on the edge of the stove. Make sure that it never picks up broth and stir it frequently.
2- Stir in the butter, grated parmesan and a good drizzle of olive oil for seasoning into the polenta, then season it. Arrange on the plates, place on top "quenelles" of mascarpone, and shave the white truffles over each plate. Sprinkle with olive oil for seasoning, give a pepper mill turn and serve immediately.