Creamy polenta with layers of flavor from the chile and truffle salt.



Bring water to a boil with bouillon cube, stirring to dissolve bouillon. Slowly stir in corn meal so no lumps form. Reduce heat and cook, stirring often, until smooth and soft, about 10 min. Remove from heat stir in sour cream, ancho, goat cheese and minced green onion.

Serving Suggestions

Serve topped with a sprinkle of truffle salt. Makes a unique holiday side dish, or serve for breakfast with poached eggs.


4 to 6 servings

Thanks To

Kate Wheeler, Savory Spice—Santa Fe, NM owner

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Savory Spice Shop Ingredients
Truffle Bouillon Cubes $7.55
Chile, Ancho, Whole - 4 oz bag 4 oz bag $6.20
Onion, Green, Minced 1/2 oz bag $2.65
Sea Salt, Italian Black Truffle 1 oz bag $11.65



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