Yield: 16 polenta wedges, about 6-8 servings
¾ cup coarse polenta
¼ cup OMG! White Truffle Oil, divided
½ tsp salt, plus more to taste
3 ¾ cups water
¾ cup freshly grated Parmesan cheese
freshly ground black pepper to taste
Preheat oven to 350°F. In a 1 ½ quart baking dish, stir together the polenta, 2 tablespoons truffle oil, ½ teaspoon salt, and the water. Bake uncovered for 1 ¼ hours.
Take the polenta out of the oven and whisk in the remaining 2 tablespoons truffle oil, Parmesan cheese, and salt and pepper to taste. Serve immediately for soft polenta.
For firm polenta, line two 8-inch cake pans with plastic wrap. Divide the hot polenta evenly between the two pans. Cover with a layer of plastic wrap over the top and gently press down to even the top of the polenta. Let cool completely and refrigerate until ready to use (at least 3 hours or up to overnight). Lift out of the pan, remove plastic wrap, brush the top of the polenta with olive oil, and broil until golden brown (about 10 minutes). Cut into wedges and serve with your favorite sauce or cooked vegetables.