Polenta - Teleme, Truffle Oil

By CheeseDiva

Ingredients

• 3 c. heavy cream
• Pinch nutmeg
• 1/4 tsp. ground white pepper
• 1 tsp. salt
• 1 c. polenta meal
• 1 c. semolina (available in stores next to the flour)
• 1 c. shredded Teleme
• 1 c. shredded Asiago
• Truffle Oil

Preparation

Step 1

Combine stock, cream, grated nutmeg, salt and pepper in a large heavy gauge pot. Bring liquid to a boil, then add the polenta and semolina gradually while stirring.

Continue to cook over moderate heat while stirring constantly. Polenta is ready when it begins to pull away from the sides of the pot (approximately 10-15 minutes).

Remove from heat and stir in all the teleme and ¾ cup Asiago cheese until will incorporated. Spread polenta evenly on oiled sheet trays. Be sure to use trays that are not warped and spread to a thickness of approximately ¾ inch.

Cool trays to room temperature, then cover with parchment and refrigerate. These may be prepared 48 hours in advance.

Final preparation - Cut polenta into squares or triangles. Put on a buttered sheet pan, sprinkle generously with additional Asiago cheese and put in a 500F oven until golden brown. Remove from oven.

Drizzle truffle oil over cut pieces,