In a medium saucepan, add 1 tablespoon olive oil, 1 clove minced garlic, and shallots. Over medium high heat, saute for four minutes.
Add the chicken broth to the pan and bring to a boil. Add polenta, lower heat to medium, and stir until combined. Let the mixture cook until the polenta is very firm, about 20 minutes. Stir frequently.
Off the heat, mix in the truffle oil and season to taste with salt and pepper. Place the polenta into a greased 8 X 8 glass baking dish and let it cool and set for about 20 - 30 minutes. Cut the polenta into 6 squares.
lightly grill the polenta square until warm and they have nice marks, about 2 - 3 minutes per side.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.