This was a recipe that came to my email via Tasting Table. When I saw the simplicity and richeness of ingredients, I knew I had to try it.
The original recipe is here. Since I couldn't find chestnuts I modified as follows:
- 2 oz almonds + 2 oz walnuts boiled and soaked for an hour. Ground in the food pro, with a little of the cooking liquid and a pinch of truffle salt.
- I had instant polenta on hand, so I used that instead, but cooked it in the almond/walnut cooking liquid, and mixed in the nut mixture and butter about halfway through cooking.
- I then sauteed chantrelle and hedgehog mushrooms together for the topping.
When I read this, I immediately thought "dinner party" so that's exactly what I prepared this for. Needless to say, the combination of polenta, parm, and a runny egg yolk, all topped with sautéed mushrooms and truffle oil was an indulgence! There are no leftovers :)
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