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


YIELD
4 to 6 servings

INGREDIENTS


DIRECTIONS

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.

THANKS TO
Kate Wheeler, Savory Spice—Santa Fe, NM owner

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

20
3.8oz  
$7.55
30
2 Cup Bag  
Net 3.00oz
$5.25

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