Summer truffle polenta is a delicious hearty meal. Creamy buttery polenta, with a touch of cheese, topped with soft-boiled egg and shaved summer truffle. It’s a gorgeous combination to warm up your soul on a crisp day.
I love hearty dishes. They make you feel cozy, happy and they take you back in time. When I think of a hearty and soul-warming dish, I see myself sitting in front of a fireplace, wrapped in a blanket holding a bowl of steaming food. Just like a movie. Wink.
Polenta is a lovely thing, so versatile. In fact, you can enjoy it either soft and creamy, grilled or you can bake it as well. More, you can pair it with anything you like. For instance, mushrooms, meat, fish, salad, grilled vegetables, shrimp, eggs, fruits and nuts.
One of my favourite polenta recipes is this grilled tomato polenta with burrata. Gorgeous and delicious!
Furthermore, this summer truffle polenta is a lovely trick how to transform a humble dish into a fancy dish. Simply shave some truffle on top before serving and you’ll have a gourmet meal. Wink.
I think I have already mentioned this before, but like every year, also this year, I got a couple of truffles from a former chef. This time he surprised me with the summer truffle. Some people say it’s just another name for burgundy truffle, others claim they are a different thing.
Either way, I will call it summer truffle. Wink. This kind of truffle can be found in almost all European countries, but notably in the Mediterranean areas of Italy and France. Just like the name suggests, the best time to find a fresh summer truffle is between May and August (maybe September as well).
More, you can recognize it by its dark brown or black outer skin covered with hundreds of warts in a form of pyramids. On the other hand, the flesh has a pale hazel colour. They have a mild, delicate aroma and a mouth-watering sweetness, reminding of hazelnuts.
In order to get the best out of it, it is recommended to be shaved onto dishes just prior to serving. Do never fry it. That would totally destroy its flavour. Simply sprinkle it shaved over pasta, risotto, eggs, chicken or mashed potatoes.
I love the egg truffle combination, such as this truffled sunny side up egg. Super quick and easy to make but rich in flavours and textures. A great dish to either start or finish the day with.
Ingredients for one portion of summer truffle polenta:
- 160 g polenta (instant)
- 3-5 tsp of butter
- 1 truffle (Summer truffle or any other)
- 1 egg
- 2 Tbsp of grated Manchego cheese (plus some for garnish)
To begin, cook the polenta. Add the polenta to a pot and cover with twice and a half amount of water. Bring to a boil, then lower the heat and let it cook for 5 minutes. Keep stirring the whole time while the polenta bubbles.
Once the water is gone and the polenta is still soft, stir in the butter and cheese. Season to taste, cover and keep aside.
At this point, clean and shave two-thirds of the truffle. Chop the remaining truffle and stir it to the polenta.
Furthermore, boil the egg. For a soft-boiled egg, 3-4 minutes is enough. Then, place it under cold running water to stop the cooking process and carefully peel it.
Finally, fill up a bowl with summer truffle polenta and garnish with shaved truffle and the soft egg. This hearty dish is a perfect meal to warm up your soul.
Enjoy.
