We have prepared polenta topped with truffles. We had not upgraded our fresh polenta with truffles until yesterday. We used the corn scraper to convert the corn on the cob into a bowl of creamed corn. We seasoned the corn with salt and cooked it on the stove until it thickened. Once the creamed corn was at a gentle simmer, we added heavy handfuls of sottocenere, a black truffle-studded cheese. Its creamy, tangy flavor accentuated the corn’s natural sweetness, and the heady aroma of the truffles permeated the kitchen. Served alongside fresh sliced tomatoes and roasted chicken thighs, it was a perfect summer meal.
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