Yield: approximately 50 cups. POLENTA CROUTONS: 15 oz. regular or instant polenta, prepared as directed POLENTA AND PORCINI: 8 oz. porcini, fresh or frozen, chopped 1 chopped shallot 5 cloves garlic, chopped 1 Tbsp. extra virgin olive oil 1 oz. unsalted butter 1 Tbsp. white wine vinegar 1 pinch Italian parsley, chopped 2 Tbsp. black truffle oil 1 oz. grated Parmesan cheese 2 lb. cubed Galbani Bel Paese® cheese 3.2 oz. Galbani Gorgonzola cheese For polenta croutons: Cut firm polenta into ...
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