Uova Fritte con Polenta e Tartufi

Fried Eggs with Polenta and Truffles

8 slices of yellow cornmeal polenta
3 tbs. oil
2 tbs. butter
1 white truffle
8 eggs
salt
pepper

Make the polenta, let cool and cut it into 1/2-in. thick slices. Grill the polenta and place into serving dish.

Brown the butter and oil in a frying pan, then fry the eggs 2 at a time. Slide 2 eggs onto each serving of polenta, add salt and pepper, then cover with plenty of very thinly-sliced truffle. Serve immediately.

Serves 4