Ingredients for Truffle, Porcini, and Pecorino Cheese Polenta

• 1200ml water

• 1 matsked kosher salt

• 240ml polenta (I like Anson Mills)

• 475ml organic plain whole-milk kefir

• 45ml extra virgin olive oil

• 230g porcini mushrooms, sliced

• 120g grated pecorino cheese

• A generous pinch truffle salt, 1 tablespoon truffle oil, or 1 fresh truffle, for garnish

• Maldon sea salt (if not using truffle salt for garnish)

In a large, heavy-bottomed pot, bring the water to a boil and add the kosher salt. Slowly stir in the polenta with a whisk, then reduce to a simmer. Continue stirring this mixture until all of the lumps are smoothed out and the polenta is fully incorporated. Simmer for 45 minutes to 1 hour—the polenta should bubble slightly—stirring occasionally with a wooden spoon. (Be sure to scrape the bottom as you go, to prevent sticking.) Toward the end of the simmering, remove the polenta from the heat and stir in the kefir.

While the polenta is cooking, in a saucepan, heat the olive oil over medium-high heat. Add the porcinis, evenly distributing them over the bottom of the pot. Let the mushrooms sit, without stirring, until browned, 7 to 10 minutes. (Do not stir them too early; listen for the sizzling sound of moisture evaporating before stirring.) Once the moisture has evaporated, give them a quick stir, then remove the pan from the heat.

Ladle the polenta into a medium/large shallow bowl, topping with the mushrooms and pecorino cheese. Sprinkle the entire platter with the truffle salt or the truffle oil or shave the fresh truffle over it; don’t use more than one of these options or it will overpower the dish. If not using truffle salt, sprinkle with a generous pinch of Maldon sea salt.

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