Polenta, fondue and summer truffle Oldani

Polenta, fondue and summer truffle

Instructions A

Pour the water into a vacuum bag with the rosemary. Store in a refrigerator for 24 hours. Strain. Mix the polenta flour with the rosemary water. Cook  for about 40 minutes, regularly stirring. Add salt to taste. Pour the polenta in the moulds and allow to cool.

Instructions B

In a saucepan, bring the milk to boil. Remove from heat and add the fontina cheese. Strain and add salt the taste.


Pour the fondue on the plates, then the hot polenta. Top with 2 g of Alba white truffle.