Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

　　

Ingredients

4 servings

　　

Polenta:

5 cups water

　　1 tablespoon kosher salt

　　1 cup polenta (I like Anson Mills)

　　2 cups organic plain whole-milk kefir

　　

Mushrooms:

3 tablespoons extra virgin olive oil

　　1/2 pound porcini mushrooms, sliced

　　

For serving:

1 cup 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)

　　

For the polenta:

Step 1

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.

　　

For the mushrooms:

Step 2

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.

　　

To plate:

Step 3

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.

　　From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.