POLENTA WITH TRUFFLE GHEE
A delicious farinaceous alternative to accompany meats or wet dishes. Add a dollop of Dosha truffle ghee to liven things up even more! Try and use good Italian Polenta. There is an instant variety that works if you are pushed for time.
Ingredients
200g Polenta - Italian preferably
200mls Milk
800mls water
2tblspns Dosha truffle Ghee
1tblspn good sea salt
125g butter
75g parmesan cheese plus more for serving
Method
Pour the milk into a large, heavy pan along with 800ml of water and sea salt and bring it to the boil. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking. Stir in the butter and the parmesan and serve immediately with a dollop of truffle ghee on top.
