Truffled Polenta ‘Vellutata’ with Guanciale and 63-Degree Egg

In Italy, breakfast is often a quick affair of espresso and cornetto, but the Colazione di Lusso—the luxury breakfast—demands something far more substantial. This dish reimagines the rustic heritage of Northern Italy. We take a velvety, slow-cooked polenta and enrich it with the buttery sweetness of Gorgonzola Dolce, contrasting it with the aggressive salt and funk of cured pork cheek (guanciale). The centerpiece is a 63-degree egg, which provides a custard-like yolk that acts as a natural sauce for the entire bowl.

Ingredients

• The Base:

  • 1/2 cup high-quality coarse polenta (Bramata recommended)
  • 2 cups whole milk
  • 1/2 cup filtered water
  • 30g Gorgonzola Dolce (the sweet, creamy variety)
  • 20g high-fat cultured butter
  • A pinch of freshly grated nutmeg

• The Protein:

  • 2 large organic pasture-raised eggs
  • 100g Guanciale (cured pork cheek), cut into 1cm batons

• The Finish:

  • Fresh black truffle shavings (or a high-quality truffle carpaccio in oil)
  • Finely minced chives
  • Maldon sea salt
  • Freshly cracked Tellicherry peppercorns

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Step-by-Step Instructions

1. The Perfect Egg

To achieve the signature "premium" texture, use a sous-vide immersion circulator. Set the water bath to 63°C (145°F). Gently lower the eggs (in their shells) into the bath and cook for 45 minutes. This results in a white that is barely set and a yolk with the consistency of warm honey. Chef’s Note: If you do not have a sous-vide, a standard 3-minute poached egg in simmering vinegared water is an acceptable substitute.

2. The Vellutata (Velvety Polenta)

In a heavy-bottomed copper or stainless steel pot, combine the milk and water with a pinch of salt. Bring to a simmer. In a steady stream, whisk in the polenta to prevent clumping. Lower the heat to the absolute minimum. Cover and cook for 35–45 minutes, whisking vigorously every 5 minutes. If it becomes too thick, loosen with a splash of warm milk.

3. Crisping the Guanciale

Place the guanciale lardons in a cold skillet. Turn the heat to medium-low. Allow the fat to render out slowly until the meat becomes translucent and then deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 teaspoon of the rendered fat.

4. The Emulsion

Once the polenta is cooked and smooth, remove from heat. Stir in the butter, the reserved teaspoon of guanciale fat, the Gorgonzola Dolce, and a hint of nutmeg. Whisk until the cheese has completely melted into the grains, creating a shimmering, pale gold cream.

5. Assembly

Spoon the polenta into warmed wide-rimmed bowls. Create a small well in the center. Carefully crack the 63-degree egg into the well (or slide the poached egg on top). Scatter the crispy guanciale around the egg.

6. The Final Flourish

Drizzle with truffle oil or shave fresh black truffle over the yolk. Garnish with chives, a pinch of Maldon salt, and a generous crack of black pepper.

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Serving Suggestions

Pair this rich breakfast with a Strong Double Espresso or, for a true weekend indulgence, a Franciacorta Brut. The acidity and bubbles of the Italian sparkling wine will cut through the richness of the Gorgonzola and egg yolk perfectly. Serve with a side of charred sourdough rubbed with a clove of garlic for dipping into the yolk.