When cooking polenta use one part polenta to three or four parts water, depending on how thick You like it. Add salt and butter to the water, bring it to boil and then slowly stir in cornmeal. Simmer polenta for 2 or 3 minutes and keep on stirring. When the polenta is ready add jarred Truffles and mushrooms, a few drops of Black truffle olive oil and mix it all together. Once opened consume within seven days.