Sun Dried Tomato Polenta with Parmesan and Truffle Oil
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- ½ cup course corn meal polenta (Golden Pheasant brand, or Bob’s Red Mill recommended)
- 2 cups water
- 1 tsp kosher salt
- About half of an 8 ½ oz jar Bella Sun Luci Sun Dried Tomatoes Julienne Cut in oil *Reserve the oil for the main course
- 2 TB grated parmesan
- 1 TB + 1 tsp Urbani white truffle oil
- 1 very large pinch (about ½ tsp) Urbani white truffle salt
- ½ small container chives, chopped very finely
- Grape tomatoes for garnish
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