White Corn Agnolotti with Summer Truffles

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

These agnolotti contain a delicious filling that owes much of its impact to the corn juice, which is intensely flavored and also helps to blend the polenta and mascarpone-enriched risotto.

Ingredients

Polenta

Method

For the Polenta

Bring the vegetable stock and water to a boil in a saucepan. While whisking the liquid, pour in the polenta in a steady stream and, continuing to whisk, bring to simmer. Place the pot on a diffuser over very low heat. Cook the polenta, stirring occasionally, for about 20 minutes, or until it forms a ball as it is stirred and is fully cooked,