Hardly ever do you get so bombarded with umami that your tongue wants to run away with your fork but that happened with each and every nibble from these polenta, king oyster mushroom, white beech mushroom and early pea napoleons.
These already delicious stacks of delight were treated like little emperors with a generous drizzle of daRosario truffle oil.
I saw mouths doing back flips.
I sauteed the mushrooms and the polenta in a small dab of the truffle butter and once they got a little color on them I quickly tossed in the peas only to warm them up a little. I make polenta then put it in a pan to cool and then cut it with a ring mold, in case you were wondering.
Alternate layers of mushroom, julienned peas and polenta till its as tall as you want it, drizzle the truffle oil then guard your plate because you will not want to share this with anyone.
28 comments:
I dont why but I cant take my eye off the pics... Am indeed drooling ;)
This is beautiful...so perfect for Spring. My mouth is watering and I love your title. Sex and food go hand in hand.
my mouth was watering even before you said truffle. Now there is a puddle of drool on my keyboard.
Ooo...I have joined in on the drool fest over this.
And you were worried you couldn't come up with something to use on those truffle oil.
What a great use for the truffle oil. These look totally amazing.
That dish looks like a spring festival of taste and color! May I call it slightly erotic? There is definitely something about those peas and mushrooms!
this looks amazing, granted the description only furthers that....wow, delicious!
I want what you are having, those pictures have to be in your top 5.
ramya: I made a few of these and I had to photograph each one
jill: hand in hand is right
healthy: one taste and you would be hooked
jenn: I was more concerned that I wouldnt do the oils justice
elyse: I am anxious to try other dishes...
anette: you may call it whatever makes you happy - trust me they would want that...
hornsfan: well these are more than a pretty picture and some slick words...I want one now
snugs: top 5 - cool - that's good to know.
THAT is a presentation.....
for the eyes and the tongue.
I am jealous of the peas because I just put mine in the ground.
Pictures look awesome and I love polenta like that.
I could never, ever cook for you. First of all, I don't even know have the ingredients you speak of. Second, if I cooked for you, it would be like going from Steak to worms, I'm sure.
Now that, my friend, looks f** good!
micky-t: thanks man - I appreciate that...
jeff: I wish I grew these peas - oh well life in the big city I guess
bina: I am quite certain that you cook some special 'bina' dish that I would absolutely love...
dawn: I dont want to rub it in but if you could only smell it....
It looks like a work of art! Love the peas sliced in half.
Very colorful- and sounded tasty as all heck!
That sounds out of this world! And, it's a feast for the eyes as well.
gorgeous presentation!!!!!Looks very nutritious!!
mish: the peas sliced in half were so cool they looked like jewelry - I bet that would make a nice broach
buff: "as all heck" is right
lisaiscooking: thanks - I think I might make a couple more this afternoon so that I can reminisce
aruna: very nutritious, and vegetarian!
what. ever. I WANT MY CLAM BAKE!!!! :(
Love the polenta rings and your pictures are gorgeous! Perfect with truffle oil!
I have 2 bottles of truffle oil (black and white) sitting here, and you are giving me great ideas!
So far, I only used them on scrambled eggs and mac n cheese.
That smell is intoxicating!
beth: some other time I guess...
5 star: thanks a lot -
stacey: risotto and gnocchi is next on my list -
now that is gorgeous.
allison
http://lastbite.blogspot.com
Mmmmm...I wouldn't have had the patience to style this so nicely, I would have eaten everything straight out of the pan!
that reall ywas beautiful.
are you starting a cookbook?
I had no doubt that you'd made your own polenta. The combination of the early pea and truffle butter must have been exquisite. Stunning, just stunning!
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