In a large saucepan, bring water to a boil. Add in kosher salt and polenta. Gradually whisk, stirring constantly to avoid lumps. Reduce the heat to low and continue to cook the polenta until it thickens (5 minutes). Once the polenta is cooked, remove from the heat and stir in the grated Pecorino Romano cheese, unsalted butter and pepper. Mix until the cheese and butter are fully incorporated.
Line a 12" x 17" baking sheet with parchment paper. Pour the cooked polenta onto the baking sheet and spread it out into an even layer about ½ inch thick. Allow the polenta to cool and set for 30 minutes to an hour, until completely chilled.
Use a 2-inch round cookie cutter to cut out canape circles. Preheat a large skillet to medium-high heat and melt butter. Quickly sauté the canape on both sides until golden brown, about 2 minutes per side. Remove from the skillet and place on a serving platter. You will need to work in batches, adding more butter as needed.
Top each canape with a wedge of Petite Truffle and fresh basil leaf. Insert a toothpick into the center of the canape to keep the ingredients from moving. Repeat the process until all canapes have been prepared.
Serve and enjoy!
Ingredients
Directions
In a large saucepan, bring water to a boil. Add in kosher salt and polenta. Gradually whisk, stirring constantly to avoid lumps. Reduce the heat to low and continue to cook the polenta until it thickens (5 minutes). Once the polenta is cooked, remove from the heat and stir in the grated Pecorino Romano cheese, unsalted butter and pepper. Mix until the cheese and butter are fully incorporated.
Line a 12" x 17" baking sheet with parchment paper. Pour the cooked polenta onto the baking sheet and spread it out into an even layer about ½ inch thick. Allow the polenta to cool and set for 30 minutes to an hour, until completely chilled.
Use a 2-inch round cookie cutter to cut out canape circles. Preheat a large skillet to medium-high heat and melt butter. Quickly sauté the canape on both sides until golden brown, about 2 minutes per side. Remove from the skillet and place on a serving platter. You will need to work in batches, adding more butter as needed.
Top each canape with a wedge of Petite Truffle and fresh basil leaf. Insert a toothpick into the center of the canape to keep the ingredients from moving. Repeat the process until all canapes have been prepared.
Serve and enjoy!