Ingredients
Ingredients for the Polenta:
• 400 g polenta
• Truffle-infused olive oil
• Salt
Ingredients for the Mushroom Sauce:
• 500 g champignon mushrooms
• 100 ml fresh cream
• 1 garlic clove
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1 bunch of parsley
Instructions
Prepare the Polenta:
1. Bring a pot of salted water to a boil.
2. Once boiling, slowly pour in the polenta while stirring continuously, and cook for 40 minutes.
Prepare the Mushroom Sauce:
1. While the polenta cooks, clean the mushrooms and remove the stem ends. Slice them.
2. In a pan, sauté the peeled garlic in the olive oil.
3. Add the mushrooms, season with salt and pepper, and sauté over high heat for about 5 minutes until cooked.
4. Remove the garlic and use a slotted spoon to transfer the mushrooms, draining any excess liquid.
5. Place the mushrooms in a blender with the cream. Blend until the sauce is creamy and slightly whipped. Adjust salt if needed and add chopped parsley.
