Bring to boil 6 cups of salted water. Once the water is boiling remove from the flame and add the 2 cups of
POLENTA EXPRESS. Stir with a wooden spoon and return to a low flame. Keep stirring for about 5 minutes. Remove from flame, let rest with the cover on for 3 minutes. Then mix in the
TRUFFLE CARPACCIO, grated
PARMIGIANO REGGIANO cheese and black pepper. Adjust seasonings.
Spread the polenta mix in an oiled sheet pan (about 10"x15"). Level with a wet spatula. Let cool for several hours in the fridge until is firm.
Cut into squares with a wet knife, brush with olive oil and grill.
