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Side dishes and vegetables, vegetarian dishes and bakes 37
Polenta with mascarpone and truffle oil [Index: ]
MCRC00902089_BO_Mascarpone_Trueffel_Polenta-007_F39MCRC00918035_SE_Mascarpone_Trueffel_Polenta-008MCRC00947917_NF_Mascarpone_Trueffel_Polenta-019Side dishesVegetarian recipesPreparation methodsMicrowaveRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium-sized glass dish with lid
POLENTA:
600 ml vegetable stock
Sugar
100 g instant polenta
100 g mascarpone
2 tsp truffle oil
Salt
Black pepper, freshly ground
Per serving
206 kcal, 8 g carbs, 18 g fat, 3 g protein, 0,7 BU
PREPARATION
1. Pour the vegetable stock into a glass dish with generous pinch of sugar, cover with the lid and
bring to the boil as indicated.
2. Stir in the polenta until nice and smooth, cover the glass dish with the lid and heat as indicated.
3. Stir the mascarpone and truffle oil into the polenta and season with salt, pepper and sugar. The
polenta should be creamy. If necessary add a little water and stir until smooth.
Setting procedure:
Microwave 1000 watts
Vegetable stock: 10 minutes
Polenta: 10-12 minutes