Elisabeth Luard

Polenta con Cavalo e Tartufo

Polenta with cabbage and truffle

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
Truffles
Truffles

By Elisabeth Luard

Published 2006

  • About

A robust polenta dish from the Langhe, made in the old days with chestnut flour. Failing fresh truffles, flash-frozen will do, particularly if you include a little truffle butter.

Ingredients

  • 500 g (1 lb) fine-ground cornmeal
  • 50 g (2

Method

Mix half the cornmeal with 250ml (½ pint) cold water until smooth and free of lumps. Bring 2 litres (3 pints) water to the boil in a heavy pan with the butter and a level teaspoon of salt. Stir in the watered cornmeal and bring to the boil. Add the cabbage. Cook for about 10 minutes, until the cabbage is tender. Sprinkle in the rest of the cornmeal, bring back the boil and stir over the heat fo