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1
Bring broth, milk, garlic, and butter to a boil in a thick bottomed pot.
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2
Reduce heat to a simmer and whisk in cornmeal, cooking while stirring with wooden spoon for about ten minutes.
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3
As it thickens reduce heat and add sun-dried tomatoes and Parmesan.
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4
Remove from heat and add basil.
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5
Quickly spread on a cookie sheet to 1/3-inch thickness and refrigerate.
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6
Polenta should remain in refrigeration at least 1 hour, or as long as 3 days prior to final preparation.
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7
(Once cool, it should be covered for safe storage.)
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8
Preheat oven to 400 degrees F.
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9
Remove polenta from the refrigerator and cut out rounds with cookie cutter about 1 1/2-inches.
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10
Saute polenta rounds in nonstick pan until brown on both sides.
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11
Remove from heat.
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12
Lay polenta rounds on cookie sheet and top with Wild Mushroom Saute.
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13
Bake for 5 minutes, (heat fondue in saucepot or microwave and stir in truffle oil if desired) Drizzle with Locatelli Fondue.
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14
Garnish with chives and white truffle slice.
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15
Heat saute pan and add butter, shallot and garlic, cook 1 minute and add mushrooms, salt and pepper.
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16
Continue cooking about 2 minutes, remove from heat, and allow to cool.
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17
White mushrooms can be used if others are not available.
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18
Saute shallot in butter in heavy bottomed pot for 1 minute, add white wine, and reduce by half.
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19
Add chicken broth and cream and simmer on medium heat for 5 minutes, (too high a heat, will result in a boil over mess!!!)
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20
Add roux, whisking constantly so not to lump.
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21
As sauce thickens reduce heat and simmer 5 more minutes.
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22
Remove sauce from heat and stir in the Locatelli until melted and smooth.
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23
Season with salt and pepper, to taste.
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24
Fold in white truffle oil, if desired.
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25
Put Fondue in squeeze bottle or resealable plastic bag with corner cut off, for easy drizzling.
