Polenta Stuffed Onions with Black Truffle

Grease a baking dish with some oil.

For the onions, trim and peel the onions and cook for 10-15 minutes in boiling salted water.

For the polenta, bring 250 ml (approximately 1¼ cup) of water with a little salt in a saucepan to a boil and add the polenta, stirring constantly. Remove the saucepan from heat and let the polenta soak according to the package instrcutions.

Rinse the sage, shake dry, place 4 leaves for garnish aside, and chop the rest. Add the chopped sage leaves along with the Parmesan and butter into the polenta, and mix well.

Cut out a lid from each xooked onion and scoop out the bottom half of each onion to create a cavity, leaving a 7 -10 mm wide margin. Finely chop ¼th of the scooped out onion and mix with the polenta, use the rest of the scooped out onion for other purposes. Stuff the polenta mixture into the onions. Place the stuffed onions in the greased baking dish and drizzle with the olive oil.