Is a popular dish in Perugia, but this valuable bulb is plentiful also in the province as for instance in the territory of Gubbio and mainly in Valnerina. Once, during the immediate post war time, strange to say, it was considered a poor and very common dish on the tables of rural families when truffle was still plentiful and hadn’t effectively market.

Ingredients
500g corn flour
4 sausages
white truffle of Gubbio
extra-virgin olive oil
white wine
salt

Preparation method
Arrange normal polenta.
Take the sheath away from the sausages, crumble and leave to fry in a saucepan with a little bit of oil.
When sausages will be browned, add a little bit of white wine and wait until it evaporates, adding salt as you please.
Take a baking pan, grease it, lay out a layer of polenta on it, spread sausage and fresh flakes of truffle and cover the lot with the remaining mush. Put in the oven at 180 °C and leave to cook for about 40/45minutes.

Note – The quantity of truffle can vary according to its availability. A few flakes are enough for seasoning the whole dish. It would be better to abound with it but without exaggerating.