In a medium saucepan cook the following for around ¼ hour on low heat stirring often:
3 cups water.
1 cup fine cornmeal, preferably white.
A few knobs of unsalted butter.
A knob of duck or goose fat.
When cooked stir ‘some’ of the following:
25 to 75 gm (⅓ to 1 cup) shredded Comté Gruyère goat’s cheese.
A tablespoon few shakes of truffle paste.
A teaspoon truffle paste.
A few squeezes of anchovy paste.
