Truffle Polenta with Fontina, Toasted Hazelnuts & Crispy Sage

Method

1. 1 Toast the hazelnuts

   Heat a small frying pan over medium heat. Add 30 g chopped hazelnuts and toast for about 2–3 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate.

2. 2 Start the polenta

   Bring 1.1 l water to a boil with salt to taste and the extra-virgin olive oil listed for the polenta. Reduce the heat to low and slowly whisk in the Truffle Polenta mix. Simmer gently for about 5 minutes, stirring frequently along the bottom and sides.

3. 3 Crisp the sage

   While the polenta cooks, melt 20 g butter in the same frying pan used for the hazelnuts over medium heat. Add the sage leaves and cook for about 1–2 minutes, until the leaves are crisp and the butter is golden and nutty. Remove from the heat.

4. 4 Finish the polenta

   Remove the polenta from the heat and stir in 60 g Fontina until completely melted and creamy. Taste before adding additional salt.

5. 5 Serve

   Divide the hot truffle polenta between shallow serving bowls or plates, spreading it into a wide swirl. Scatter the 30 g toasted hazelnuts over the top and arrange the crispy sage leaves across the polenta. Drizzle lightly with the brown butter from the sage pan and finish with freshly ground black pepper.