Ruffled Truffled Polenta

Open Source Food
Ruffled Truffled Polenta Recipe
6
280
50

Ingredients

  • 16 ounces polenta
  • 60 milliliters olive oil
  • 30 milliliters white truffle oil
  • parmigiano reggiano cheese
  • salt
  • pepper

Directions

  1. 1. Slice polenta on a mandolin with a crinkle cut blade. If it is too soft, 15 minutes in the freezer will make it firm enough to slice.
  2. 2. Grease a cookie sheet with olive oil.
  3. 3. Season polenta slices with salt and pepper.
  4. 4. Arrange slices in a single layer on cookie sheet.
  5. 5. Drizzle more olive oil on top of polenta slices.
  6. 6. Bake at 350°F for about 20 minutes, then flip slices over and return to oven for an additional 10 to 15 minutes.
  7. 7. Place polenta on paper towels to absorb excess oil.
  8. 8. Lightly drizzle truffle oil over polenta, shave some parm-reg on top, then serve.
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NutritionView more

280Calories
Sodium25%DV610mg
Fat40%DV26g
Protein8%DV4g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories280Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat4.5g23%
Trans Fat
Cholesterol<5mg1%
Sodium610mg25%
Potassium360mg10%
Protein4g8%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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