Polenta with Wild Mushrooms and Locatelli Fondue

Deselect All

1 cup chicken broth

1 cup whole milk

1/2 teaspoon chopped garlic

2 tablespoons butter, salted

3/4 cup cornmeal (regular)

2 tablespoons chopped sun-dried tomato (in oil, drained)

2 tablespoons grated Parmesan

1 tablespoon chopped fresh basil

Wild Mushroom Saute, recipe follows

Locatelli Fondue, recipe follows

Chopped chives, for garnish

White truffle, sliced thin, for garnish

Wild Mushroom Saute:

2 tablespoons butter

1 to 2 shallots, chopped finely

2 garlic cloves, chopped finely

8 medium button mushrooms, sliced thinly

5 medium shiitake mushrooms, sliced thinly

Handful small oyster mushrooms, sliced thinly

Salt and pepper, to taste

Locatelli Fondue:

1 shallot, chopped finely

1 tablespoon butter

1/4 cup white wine (Chardonnay or Pinot Grigio)

1/2 cup chicken broth

1/2 cup heavy cream

3 tablespoons roux (flour-butter mixture)

1/4 cup grated Locatelli or other Pecorino Romano

Salt and freshly ground black pepper, to taste

White truffle oil, optional