My favorite so far? This simple, but luxurious, primi of artisan Bergamasque cornmeal with white truffle shaved over the top. The aroma was heavenly and the taste earthy - the entire dish was so satisfying that I was tempted to lick the plate - only thoughts of good manners and my mother's disapproval restrained me.
Now I have made polenta before, but the creamy texture and pure corn flavor put my efforts to shame. I don't know what it was, but I will try all the tricks I know - freshly ground cornmeal, slow even cooking for a long time and a wooden spoon for stirring.
As for the truffles - well, fresh truffles only have about a three day lifespan - so unless I decide to mortgage our house (second mortgage, that is) to fly one over from Alba, I will have to make do with a few meager slices of the jarred truffles in liquid I am bringing home. Oh well, my memory will be with me at least!
