Recipe: Polenta et lames de Bianchetti

1- In a saucepan, pour your poultry broth, bring to a boil and sprinkle in your cornmeal while continuously stirring and cook at a gentle simmer for 30 minutes.

2- Remove the saucepan, then incorporate your Gorgonzola, mix well with a wooden spatula then turn out onto a lightly oiled sheet, the thickness should be approximately 1.50 cm.

3- Let cool. Once done, using a cookie cutter or a glass, cut out discs of approximately 6 cm in diameter then set aside.

4- Meanwhile, prepare your pea cream: In a rather thick saucepan, sweat for 5 minutes in 20g of fine butter your sliced shallot and your 150g of peas then moisten with your liquid cream, salt, pepper, add a zest of nutmeg, cook 4 minutes after boiling, then blend and pass through a fine chinois strainer insisting so that the maximum is extracted.

5- Bring 20 cl of salted water to a boil, plunge your remaining 50g of peas, as soon as it returns to a boil plunge them into ice water and drain them.

6- End of recipe: In a pan, melt a knob of butter and a little olive oil then mark your polenta discs 3 minutes on each side, place them on absorbent paper.

7- Plating: In the center of your plate, place 2 polenta discs arrange your radish slices harmoniously and using a mandoline, slice your truffle blades, the coulis lightly heated around and a few peas scattered around.
The mixed flavors: slightly garlicky for the truffle, a bit peppery given by the radish and the tenderness and sweetness brought not only by the polenta bound with Gorgonzola but also by this fine pea cream give a nice result visually but also and of course that is most important da