4½ cups water
5ml (1 teaspoon) fine salt
1 cup quick-cooking polenta
30ml (2 tablespoons) butter, plus extra to serve
80ml (1/3 cup) fresh cream
15ml (1 tablespoon) Stonebarn Truffle Mustard (Imported by The Truffle Lady SA)
½ cup Grana Padano, grated
freshly ground black pepper
Place the water and salt in a deep saucepan. Bring up to the boil, then add the polenta, whisking all the while to prevent lumps forming.
Simmer over a low heat for 20-25 minutes, or until creamy and soft.
Add 2 tablespoons butter, cream, Truffle Mustard and Grana Padano. Whisk together until the cheese is melted and the polenta, heated through. Serve with extra knobs of butter and freshly ground black pepper