Italian deep yellow corn flour mixed with numerous fragments of dried truffle.
Cooked to creamy perfection, the polenta is a great and authentic dish to share with friends or as a simple meal.
Truffle polenta made in Italy
boil 300g of water every 70 gr / 2.47 oz. of polenta, salt and pour the flour, stir for about 5/6 minutes.
When cooked, add truffle slices or drizzle with extra virgin olive oil (ideally with White Truffle Oil) or simple tomato sauce
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Ingredients: Corn Flour Instant 98.4%, White Truffles 1.1%, Truffle dried 1% (Tuber Borchii or Albidum Pico), White truffle dried 0.1% (Tuber Magnum Pico), Aroma
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