Chestnut Polenta with Figs and Truffle
1 1/2 cup Corn Polenta
1/4 cup Chestnut Flour
1/2 cup real butter (plus additional for melting before eating)
White Truffle Oil
2 Figs, quartered
In a non stick saucepan, bring 3 cups of water to a boil. Add a dash of salt. Blend the dry polenta and chestnut flour together and slowly stir into boiling water. Reduce heat to medium low, stirring constantly. Add more water as necessary to avoid clumping and maintain soft consistency. Fold in 1/2 cup of butter. Drizzle with 1 tablespoon of truffle oil.
Remove from heat and set aside. Turn oven to 400 F , and in an oven safe casserole dish place 1 1/2 cups of finished polenta (place remainder in fridge), top with 2 quartered ripe figs, drizzle maple syrup, honey and a small amount of truffle oil. Place in oven for ten minutes, or until figs are slightly crisped on edges. Place in bowl and melt a couple of small pieces of real cream butter on top at serving.
The finished baked polenta feeds one hungry girl on a chilly rainy summer afternoon.