Put two litres of water in a large pot (or a copper polenta pot) and start to boil.

When the water has reached the right temperature, put a tablespoon of salt and a little oil (about two tablespoons) into the pot and then add the cornmeal.

Stir well and quickly with a whisk to prevent the formation of lumps, and then continue for forty minutes with a wooden spoon, keeping a regular rhythm.

After a while you will begin to see the polenta firming up and starting to detach from the sides of the pot. At this point the polenta will be ready.

For the decoration, tip the polenta onto a chopping board and decorate with gorgonzola, a few slices of bacon with truffles and 2/3 truffle shavings.