- Simmer chicken stock, add polenta in fine streams gradually, reduce heat allow to simmer for 30 – 40 minutes to a smooth porridge
- Whilst the polenta is cooking poach eggs, refresh, trim & refrigerate, keep the poaching liquor for re heating the eggs when required
- Add grated Grana parmesan, then cream & truffles, check seasoning, pass through a sieve & keep warm.
- For the beurre blanc combine shallots & garlic with white wine vinegar, boil to nearly dry, add white wine & simmer to reduced by half, add cream, bring to the boil & gradually whisk in the butter, then finally truffle oil, season with a little salt & freshly ground pepper. Pass through a sieve & keep warm.
- To serve, re heat poached eggs, warm polenta whisking as you do so, place roughly 2 tablespoons of polenta in each dish, top with an egg then cover with a tablespoon of polenta, top with a truffle slice then Reggiano, drizzle with beurre blanc & some freshly ground pepper.
Cook’s note:
Storing fresh truffles with the polenta & eggs imparts a unique truffle flavour, also if not using superfine polenta you will need to double the amount of stock & cooking time, always use Grana Padano parmesan for cooking as it has better melting qualities. Reggiano is best used as a condiment.
