Bring broth, milk, garlic, and butter to a boil in a thick bottomed pot. Reduce heat to a simmer and whisk in cornmeal, cooking while stirring with wooden spoon for about ten minutes. As it thickens reduce heat and add sun-dried tomatoes and Parmesan. Remove from heat and add basil. Quickly spread on a cookie sheet to 1/3-inch thickness and refrigerate. Polenta should remain in refrigeration at least 1 hour, or as long as 3 days prior to final preparation. (Once cool, it should be covered for safe storage.) Preheat oven to 400 degrees F. Remove polenta from the refrigerator and cut out rounds with cookie cutter about 1 1/2-inches. Saute polenta rounds in nonstick pan until brown on both sides. Remove from heat. Lay polenta rounds on cookie sheet and top with Wild Mushroom Saute. Bake for 5 minutes, (heat fondue in saucepot or microwave and stir in truffle oil if desired) Drizzle with Locatelli Fondue. Garnish with chives and white truffle slice.
Wild Mushroom Saute:
Heat saute pan and add butter, shallot and garlic, cook 1 minute and add mushrooms, salt and pepper. Continue cooking about 2 minutes, remove from heat, and allow to cool. White mushrooms can be used if others are not available.
Saute shallot in butter in heavy bottomed pot for 1 minute, add white wine, and reduce by half. Add chicken broth and cream and simmer on medium heat for 5 minutes, (too high a heat, will result in a boil over mess!!!) Add roux, whisking constantly so not to lump. As sauce thickens reduce heat and simmer 5 more minutes. Remove sauce from heat and stir in the Locatelli until melted and smooth. Season with salt and pepper, to taste. Fold in white truffle oil, if desired. Put Fondue in squeeze bottle or resealable plastic bag with corner cut off, for easy drizzling.
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