Ingredients for 4 people:
- 250 g corn flour
- 1/2 liter of water
- butter
- 60 g of fresh truffle La Spora
- 120 g smoked scamorza, salt to taste
Execution:
When the water boils, add salt. Slowly pour in the polenta flour, stirring constantly. Cut the scamorza into small pieces.
After 30 minutes, fill the buttered molds with the polenta, adding 2/3 pieces of scamorza in the center and bake for 10 minutes at 170°C.
Turn the mould upside down directly onto the plate and place the flakes of fresh La Spora truffle on the edge.
Alternatively, you can use our ready-made polenta with truffle , reducing the cooking time to 5 minutes!
