Polenta with Wild Mushrooms and Locatelli Fondue

Ingredients

• 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
• 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
• 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

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