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Fonduta di Gruyere al Tartufo con Polenta

Posted on Monday, November 10, 2014

1 cup Polenta flour

¼ cup unsalted butter

2-3 cups shredded Gruyere

¼ cup Dry White wine

¼ cup plus a few more tbs milk

2 tbs cornstarch

Truffle oil

Fresh Truffle shavings

In a large pot of salted boiling water cook the polenta according to instructions.

In a good sized heavy duty sauce pan melt the butter on med. heat. Add the cheese, white wine, and milk. Keep stirring on med. heat. Meanwhile dilute the corn starch in the extra milk and add to the cheese mixture. Keep stirring until everything is melted and amalgamated. If cheese is too thick add more wine or milk until it reaches desired consistency.

Serve the fonduta on the polenta and top with a drizzle of truffle oil and the desired amount of truffle shavings.

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