2 Millimeters of Polenta with Undergrowth Flavored Sauce and Truffle Dust

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Two millimeters in thickness. I wanted to express how refined polenta can be and to counterbalance the rustic image of this typical dish of the Savoy region. A truly sophisticated and delicate dish.

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Instructions

Step 1: Polenta

Bring the milk to a boil. Add the sage and thyme, cover with the lid, and let infuse for 15 minutes off the heat.

Strain through a fine conical strainer, season with salt and pepper, and sprinkle in the polenta.

This recipe was originally published in "My Best Renaut" (Éditions Alain Ducasse). See all credits

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