For 2 people - 10 min prep - 10 min cooking
- 65g of polenta
- 40g parmesan
- 30cl milk
- 5 cl of heavy cream
- Salt and pepper
1. Pour the milk in the sauce pan. Take to boil over medium heat.
2. When the milk boils turn off the heat.
3. Add salt and pepper.
4. Pour the polenta and whisk for a few minutes, until the polenta comes off the pan.
5. Add Parmesan and heavy cream, stir.
6. Drizzle truffle oil before serving.
6. Serve warm.