Cheese Soup with Black Polenta and Truffles – Fonduta Con Polenta Taragna E Tartufo

Sift the polenta flour into 700 ml of boiling salted water.

Cook the polenta for 40 minutes, stirring frequently. Then add the butter. Turn the mixture out onto a board and spread to a thickness of 1.5 cm, cool.

Boil 800 ml of milk. Dissolve half a teaspoon of cornstarch in a little water and add it to the hot milk together with the diced Fontina cheese. Meanwhile, stir gently over low heat until the cheese has melted. Then blend the cheese soup with a hand blender, sieve, season with salt and ground pepper and keep warm in a bain-marie.

Cut the polenta into triangles and fry them in hot oil.

Divide the cheese soup evenly among deep plates, garnish with the fried polenta and shaved truffle and serve hot.

Our tip Instead of polenta, the cheese soup can also be served with slices of farmhouse bread toasted in oil.

It goes well with a dry fruity red wine:

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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