Stanley's Supper Box: Polenta al Tartufo

Creamy Truffle Polenta with Marinated Artichokes

Follow this incredibly easy recipe for a delicious vegetarian, gluten-free dinner main or side dish! Serves two people.

Bring 3.5 cups of water to a rolling boil, then add a pinch of salt and a splash of olive oil. Slowly stir in 1 cup of polenta with a whisk to break up any clumps. Reduce the heat to low, cover the pot, and let the polenta simmer for 8-10 minutes. Stir occasionally, scraping the bottom with the whisk to keep it from sticking.

In a microwave-safe dish or a small saucepan, gently heat 1.5 cups of heavy milk. When your polenta is smooth, slowly stir in the milk. Add 1/4 teaspoon of truffle oil (or more, if you want to get extra truffly) and finish with freshly grated parm. Top each serving with a small handful of La Malva Rosa marinated artichokes.