Polenta Baskets Stuffed with Gorgonzola, Porcini Mushrooms and Truffle Oil

Yield: approximately 50 cups.

POLENTA CROUTONS:
15 oz. regular or instant polenta, prepared as directed

POLENTA AND PORCINI:
8 oz. porcini, fresh or frozen, chopped
1 chopped shallot
5 cloves garlic, chopped
1 Tbsp. extra virgin olive oil
1 oz. unsalted butter
1 Tbsp. white wine vinegar
1 pinch Italian parsley, chopped
2 Tbsp. black truffle oil
1 oz. grated Parmesan cheese
2 lb. cubed Galbani Bel Paese® cheese
3.2 oz. G

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