Late-night polenta, for when a small snack turns into the right idea. How to make it: • Slice cooked polenta into thick rounds and fry in olive oil until deeply golden and crisp on both sides. • Whip cream cheese, goat cheese, and Gruyère until smooth, then fold in truffle oil and fresh thyme to taste. • In the same pan, cook pancetta until crisp. Remove, then sauté mushrooms in the rendered fat until browned and savory. • Spoon the whipped truffle cheese over the polenta, then finish with pancetta, mushrooms, and freshly shaved Gruyère on top. Serve warm, preferably with a glass of red that gets better the longer it sits 🍷 Wine bar series but at home, episode five. #winebar #winebarsnacks #polenta #italianfood