Truffle Polenta Medallions with Pecorino Ragù

Method: In four bowls, place two tablespoons of ragù as a base and add two slices of truffle polenta. Cover each slice with a generous spoonful of hot ragù. Finish with freshly shaved pecorino and a basil leaf.

Chef’s Tip: Warm the ragù with a hint of unsweetened cocoa powder to enhance the truffle notes.