Serves 4


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


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



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