Glenora Wine Cellars

Seyval Blanc Infused Black Garlic & Parmesan Cheese Polenta Bites with a Truffle Aioli

 

Glenora Wine Infused Black Garlic & Muranda Cheese Polenta

6 cups vegetable broth (low sodium)
¾ cup Glenora Seyval Blanc wine
1 ½ cups coarse-ground polenta (stone-ground preferred)
4 Tbsp unsalted butter
½ cup grated Muranda Cheese Company Parmesan cheese
6-8 cloves black garlic, minced or mashed
2 Tbsp finely chopped fresh herbs (thyme, rosemary, mix)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
2 Tbsp olive oil, for brushing

Black Truffle Aioli

1 ½ cups mayonnaise (good quality)
2-3 cloves garlic, minced (optional)
3 Tbsp lemon juice
1-2 tsp black truffle paste OR 1-2 tsp finely grated fresh black truffles
Salt and pepper (to taste)
Garnish:
Fresh parsley, finely chopped (optional)

Instructions

1. Prepare Polenta: Combine broth & wine in large pot. Boil. Whisk in polenta (no lumps). Reduce heat, simmer 25-30 min, whisking until thick & creamy. Remove from heat. Stir in butter, Parmesan cheese, black garlic, herbs, salt & pepper. Pour into greased 9x13 inch dish. Cool completely (1-2 hours or refrigerate overnight).

2. Prepare Aioli: Whisk mayonnaise, garlic (optional), lemon juice in bowl. Add truffle paste OR grated truffles. Season with salt & pepper. Refrigerate.

3. Cut & Cook Polenta: Remove set polenta. Cut into 1.5x1.5 inch or 1x2 inch squares/rectangles.

4. (Baking - Softer): Preheat oven to 375°F (190°C). Brush polenta with olive oil, bake 15-20 min, until golden.

5. (Pan-Frying - Crispier): Heat olive oil in skillet. Fry polenta 2-3 min per side, until golden brown & crispy.

6. Assemble & Serve: Keep baked/fried polenta warm. Arrange on platter. Top with dollop of Aioli. Garnish with Parmesan & parsley (optional).