Truffle Polenta with Mushroom Cream Sauce, Chicken Thigh Steak, and Broccoli
Truffle polenta is a wonderful combination of creamy polenta and the delicate aroma of freshly shaved truffles. The polenta absorbs the truffle flavor excellently, making the dish something special. Of course, you can substitute the chicken and broccoli with ingredients of your choice, such as beef fillet, lamb, pan-fried tofu, or seasonal vegetables. This way, the dish can be varied again and again and adapted to your own taste or occasion.
Ingredients
- 120 g Polenta fine or coarse, to taste
- 500 ml Broth or Water
- 50 ml Cream
- 30 g Butter
- 20 g freshly grated Parmesan
- Freshly shaved truffle Summer or Autumn Truffles, amount as desired
- Salt Pepper
- 150 g Mushrooms or other mushrooms of your choice
- 1 small onion Finely chopped
- 150 ml Cream
- a little butter or oil for sautéing
- Salt Pepper
- Freshly shaved truffle for refining
- 2 boneless chicken thigh steaks
- Salt Pepper
- paprika or herbs to taste
- oil for frying
- 1 small broccoli
Instructions
Prepare the Truffle Polenta
- Bring the broth to a boil and slowly add the polenta while stirring. Simmer over low heat, stirring frequently, for 10–15 minutes until soft. Stir in cream, butter, and Parmesan. Season to taste with salt and pepper. Finally, fold in freshly shaved truffle. Keep warm.
Prepare the Mushroom Cream Sauce
- Sauté onion and garlic in a little butter until translucent. Add the mushrooms and fry until lightly browned. Deglaze with white wine (optional) and reduce briefly. Add cream, season with salt and pepper, and let it simmer gently. Top with freshly shaved truffle as desired.
Fry the Chicken Thigh Steak
- Season the chicken thigh steaks with salt, pepper, and optional paprika. Fry in a pan with a little oil until golden brown on both sides, about 5–7 minutes per side, depending on thickness.
Prepare the Broccoli
- Divide the broccoli into florets and cook in salted water for 4–5 minutes until al dente. Drain and finish with a little butter.
Plating
- Serve the truffle polenta on plates. Arrange the chicken steak and broccoli alongside. Pour the mushroom cream sauce over it and garnish with freshly shaved truffle.
