Truffled polenta pie

The truffled polenta pie should be eaten strictly hot, because all the filling melts and releases all the scent of truffles.Smart tip: leave the polenta behind for a couple of minutes so that it won't dry out oven.

Servings: 4 people
Difficulty: easy
Time: 45 minutes


  • 185 gr of polenta
  • 70gr seasoned salami
  • 100 gr of smoked cheese
  • 1 jar of Sulpizio truffle cream
  • Extra virgin olive oil
  • Sale q.b.
  • Water q.s.
  • A knob of butter

Start with dicing the smoked cheese and salami.


Then put a saucepan with water on the stove, bring to a boil and pour the polenta flour inside. We mix vigorously with a whisk to avoid the formation of lumps.


 Let it cool a little and add the previously cut salami and a knob of butter. 


 Let it cool a little and add the previously cut salami and a knob of butter. 
Take molds such as cupcake molds, grease them well and start making a polenta base, add two teaspoons of Sulpizio truffle cream and a lot of previously cut scamorza cheese in half.


We complete our pie with more polenta until it is closed


The pie can be eaten alone or accompanied by a good tomato sauce.

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Sulpizio ingredient used
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