Cooking instruction
Ingredients for 4 people: Polenta with Porcini Mushroom and Truffle by Tartuflanghe Ready Cheese Fondue by Tartuflanghe 40g Butter 1 litre of water Preparation: In a large pot, bring 1 litre of water to a boil. Pour the polenta and stir gently. Add the butter and cook for about 3 minutes, stiring accasionaly, until dense. Pour the polenta in a large serving dish. In a little pot, warm the cheese fondue on a low flame for about 2 minutes and then pour on the polenta. Serve it very hot.
