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
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.
