Instructions: Prepare the polenta as instructed in Polenta post #1. Pour the hot polenta into a well-greased 9 x 5-inch loaf pan. Cover and refrigerate over- night.

Slice the polenta 3/8 inch thick and fry in a non-stick frying pan using a little olive oil. be careful when turning the polenta as it can be very tender. Serve with a drizzle of truffle oil to taste.

*Truffle Oil

according to the Frug., this is a blend of Olive Oil and the essence of the white truffle and can be found in any large Italian Market.

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