Page 571 - YC Cooking School

8 eggs
2 Tbsp (30ml) white wine vinegar

For serving

100g Parmesan cheese, shaved
Truffle oil, to drizzle
10g chives, chopped

Tools

Saucepan
Kitchen spoons
Grater
Baking tray

Griddle pan
Knife
Chopping board
Frying pan
Turner
Ramekins or coffee cups
Large pot
Slotted spoon

What to do:

For the polenta

1. Pour the milk into a saucepan and bring to the boil.
2. Add the polenta and cook for 10 minutes, stirring occasionally.
3. Once the polenta is cooked or is thick and relatively smooth in texture, stir in the

butter and grated Parmesan, then season with salt and pepper.
4. Pour into a greased baking tray and leave to cool completely.
5. Once the polenta has cooled, cut into squares and set aside.
6. Just before serving, brush the squares with a little melted butter and place onto a hot
griddle pan. Cook until the polenta lifts off the pan easily and has crisp grill marks on
it.

For the mushrooms

1. Heat a little butter in a frying pan and sauté the mushrooms over a high heat for a few

minutes or until just cooked.
2. Season with salt and pepper and set aside, keeping warm.
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