Polenta con tuorlo, Parmigiano-Reggiano, castagne e tartufi bianchi (polenta with poached egg yolk, Parmigiano-Reggiano cheese, chestnut cream and white truffles) -Piemonte
Prep time
Cook time
Total time
Categories: Vegetarian, Gluten Free, Dairy Free*leave out cheese, Healthy, Season: Autumn
As it happens, I discovered this dish on the day we got engaged. I had booked dinner at Cesare GIaccone in Albaretto della Torre as a present for my husband's birthday. Outside the weather was brisk and the leaves turning gold and red. When we entered the cosy restaurant there was kid goat being spit-roasted in the fireplace. We sat at a small table in the back room and waited as the dishes began to arrive. Every dish was memorable but we both fondly remember the lowly steaming bowl of polenta placed before us. On top was a creamy lightly poached egg yolk, salty crystally Parmigiano-Reggiano cheese shavings, dots of earthy but slightly sweet chestnuts and for a majestic finale, white truffles shaved over top. While perhaps my husband wished to capture the moment in order to spend the rest of his life with that plate of polenta, he did propose marriage to me. During truffle season we like to make this dish as it brings back such fond memories.
Recipe type: First Course (Primo)
Cuisine: Piemonte (Piedmont)
Serves: 4
  • 350 grams polenta
  • 5 ml olive oil
  • 120 gms chestnut, roasted or boiled and shelled, or tinned
  • 40 ml single cream
  • 30 grams Parmigiano-Reggiano cheese, shaved
  • 60 gms white truffle, wiped clean with a damp cloth
  • 4 eggs
  • Sea salt
  1. Add the chestnut, cream, a pinch of salt and a pinch of freshly ground black pepper to a Cuisinart.
  2. Puree until it forms a paste.
  3. Use some hot water to loosen the paste until it is just pourable but still thick.
  4. Bring to a boil 1.8 litres of water, 5 mls of olive oil and 10 grams of sea salt.
  5. Drizzle in the polenta while continually stirring and cook for the amount of time indicated on the packaging (if not indicated, cook for 20 minutes).
  6. Meanwhile bring to a boil a small pot of water. Add ice and water to a small bowl and set aside. During the last 6 minutes of cooking the polenta, add the eggs to the water and simmer for 6 minutes.
  7. Dip the eggs into the ice water to make the shells cool enough to handle with your fingers.
  8. Pour the polenta into 4 bowls. Drizzle the chestnut cream around the edges. Use a wet spoon to create a small well in the middle of the polenta. Crack the egg and remove the shell. Gently peel back the egg white to remove the yolk and place it in the well of the polenta. Place the shaved Parmigiano-Reggiano over top and shave the white truffle over top. Serve immediately.

To make the polenta in the thermomix, place the water, oil and salt in the TM bowl and set to 12 minutes, 100C on speed 1. Add the polenta slowly while the blades running on speed 1. Set to 8 minutes (depends on the timing indicated on the package), 100C and Speed 2.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/polenta-con-tuorlo-parmigiano-reggiano-castagne-e-tartufi-bianchi-polenta-with-poached-egg-yolk-parmigiano-reggiano-cheese-chestnut-cream-and-white-truffles-piemonte/