When I was in Europe we ate some amazing truffle-incorporated dishes. When we got home, I took it upon myself to learn a few dishes that utilized the mighty truffle. I decided to make polenta with truffle and mushrooms one night and was so pleased with the results. The polenta was creamy, the mushrooms were chewy, but the best part was the truffle oil that really enhanced this otherwise simple side dish. If you’re looking for alternative comfort food, I recommend you give this dish a try. I paired it with some simple oven-roasted chicken to keep the main focus of the meal on the polenta. Give it a try and let me know what you think! You can find a similar recipe here.