Sunday, February 16, 2014

Truffled Polenta

This is so easy it's ridiculous. It's also vegan, gluten free and very low-fat. I've been making this at least 2 times a week when I'm making dinner just for myself. So simple, decadent and satisfying.

For Polenta
4 cups ( really good ) vegetable broth
1 cup dried polenta
1 tsp white truffle oil 
pinch of sea salt if needed

Boil veggie broth and add polenta. Reduce heat to medium and stir polenta while it absorbs liquid and thickens ( about 10 minutes).  Remove from heat, taste and add salt if needed. Cover for 5-10 minutes.

Add a suggested topping ( or don't add anything! ) and drizzle on truffle oil. Done!

Topping Suggestions
roasted tomatoes ( shown above )
grilled asparagus
poached eggs
herbs like basil or rosemary
minced kalamata olives
roasted brussel sprouts


Manni, the most decadent truffle oil I have ever tried. Check it out HERE

ALOHA

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