Creamy Polenta, Maitake Mushrooms, Black Perigord Truffles, Leek-Shallot Reduction

Ok here we go into the truffle menu I made this week.  This is the first of the Black Perigord Truffles this season.  They are about $1500/pound wholesale.  This costs about $20, takes 3 hours and feeds two with a bunch of polenta left over.

Creamy Polenta
1 1/2 cup water
2 cups half and half
1/4 stick butter
1 tablespoon salt
1 cup #1 or #2 ground cornmeal or polenta
1/2 cup Parmesan cheese
1/2 stick butter

Bring milk, water, salt and butter to a light boil over a double boiler.  Slowly add the corn meal while whisking, its better if there are two people.   Now bring the heat down to low and let cook for about 2.5 hours.  You MUST stir the polenta every 5-7 minutes or so!  Once the desired texture and the consistency is reached add the remaining butter and Parmesan cheese.  Stir and remove from heat.

Shallot-Leek Reduction
2 medium shallots, thin sliced
1/2 a leek, thin sliced
1 cup vegetable stock

Place all items in a small saucepan on low heat and let reduce for 45 minutes or until the liquid is reduced to 1/4 cup.

I bought some Maitake mushrooms and I roasted it in the oven for 15 minutes on 350.

I put the polenta, then the mushroom, then the reduction.  I topped it all off with some fresh shaves of the black truffle.  Wow what an amazing way to experience the black truffles earthy flavors.  Buon Apetito!

Black Perigord Truffle - 15 grams (about $45)