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Creamy parmesan polenta with truffle oil

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Creamy parmesan polenta with truffle oil

For 2 people
Preparation time: 20 min, cooking time: 15 min

Ingredients

  • 150g cooked chickpeas
  • 15 small mushrooms
  • 10 asparagus
  • 2 handfuls baby spinach
  • 1 tbsp honey
  • 125g of polenta
  • 300 ml milk + 300 ml water
  • 100 ml water
  • Parmesan
  • Truffle oil
  • Salt and pepper

PREPARATION

  • Peel the mushrooms and cut in four.
  • Remove the bottom of asparagus and remove their first skin if it is hard.
  • Blanch asparagus and carrots, 5 minutes in salted boiling water.
  • Drain the asparagus.
  • Pour the polenta in the boiling mixture of water and milk.
  • Cook the polenta while stirring for 10 minutes on a small fire.
  • In the end add some grated parmesan in the polenta and stir.
  • In a hot dry skillet, sear the mushrooms for a few minutes.
  • Then add a little olive oil and cook while stirring for a few minutes.
  • Add spinach, chickpeas and asparagus and fry a few moments adding a little olive oil.
  • Then put a large tablespoon of honey and 100ml of water.
  • Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.
  • Add salt and pepper.
  • In 2 bowls, place the creamy polenta and grate some parmesan.
  • Pour over the polenta a drizzle of truffle.
  • Place the vegetables on the polenta and enjoy immediately

 

Creamy parmesan polenta with truffle oil
For 2 people Preparation time: 20 min, cooking time: 15 min
Ingrédients
  • 150 g cooked chickpeas
  • 15 small mushrooms
  • 10 asparagus
  • 2 handfuls baby spinach
  • 1 tbsp honey
  • 125 g of polenta
  • 300 ml milk + 300 ml water
  • 100 ml water
  • Parmesan
  • Truffle oil
  • Salt and pepper
Instructions
  1. Peel the mushrooms and cut in four.
  2. Remove the bottom of asparagus and remove their first skin if it is hard.
  3. Blanch asparagus and carrots, 5 minutes in salted boiling water.
  4. Drain the asparagus.
  5. Pour the polenta in the boiling mixture of water and milk.
  6. Cook the polenta while stirring for 10 minutes on a small fire.
  7. In the end add some grated parmesan in the polenta and stir.
  8. In a hot dry skillet, sear the mushrooms for a few minutes.
  9. Then add a little olive oil and cook while stirring for a few minutes.
  10. Add spinach, chickpeas and asparagus and fry a few moments adding a little olive oil.
  11. Then put a large tablespoon of honey and 100ml of water.
  12. Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.
  13. Add salt and pepper.
  14. In 2 bowls, place the creamy polenta and grate some parmesan.
  15. Pour over the polenta a drizzle of truffle.
  16. Place the vegetables on the polenta and enjoy immediately

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