Savarin di polenta con fonduta e tartufi

This recipe is served at the Antico Ristorante del Furlo in Acqualagna in the Marches. At the restaurant, the chef makes the fonduta with formaggio di fossa, a traditional cave-aged cheese. Fontina or Gruyère cheese is a successful substitute. If you cannot get black truffles, add some truffle oil to the fonduta just before serving. In the absence of a ring mold, use a buttered one-quart soufflé dish or other round baking dish.