Three-Cheese Polenta Cake

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Credit: Donnette Hansen
The National Culinary Review, November 2008


1 gallon water
Kosher salt and white pepper
2 lbs. slow-cooking polenta
2 cups fresh goat cheese
1 cup mascarpone

Parmigiano-Reggiano, grated
Fresh chopped truffles, preferably from the trim produced when prepping fresh truffles for shaving or grating
Black truffle oil


Bring water to a boil; season liberally with salt and pepper. Stir in polenta; reduce heat to low. Continue to stir frequently until polenta starts to thicken; cook until all water absorbed. Whisk in goat cheese and mascarpone. Check seasoning; adjust if necessary. Pour polenta onto full sheet pan; place, uncovered, in cooler until set.

For Service:
Cut out polenta rounds to preferred size. Top with Parmigiano—Reggiano and chopped truffles. Bake until warm in the center and crispy on top. Remove from oven; drizzle with truffle oil.


Side, The National Culinary Review

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