Serves 4

Ingredients

400ml milk (or use half chicken or veal stock, or a good mushroom stock)

70g instant polenta

70g butter

1 tablespoon truffle oil

1 small black truffle grated

50g Parmesan freshly grated

Sea salt and freshly ground black pepper

Method

Bring the milk (or milk and stock) up to the boil in a large non stick saucepan. Sprinklein the polenta as you stir briskly, then lower the heat to a bare simmer and cook for 10 minutes, whisking occasionally.Stir in the butter, oil, grated truffle and Parmesan. Season to taste, simmer a minute or two longer then serve – either on its own topped with more parmesan or as a side dish.

Find out more about the Taste of London Festive edition and full chef line up here…

Taste of London

Tobacco Dock

50 Porters Walk

Wapping

London

e1w 2sf

london.tastefestivals.com