Creamy Polenta with a Fricassee of Mushrooms

Serves 4
This polenta dish has become a signature starter of mine. Waiters bring the mushrooms to the table in tiny copper saucepans, the lid to the pan is ceremoniously lifted, and the mushrooms and their heavenly cooking juices are spooned over a waiting bowl of polenta. You may not go to such lengths at home, but I do suggest serving the mushrooms piping hot just after the addition of the truffle oil, so that, like our patrons, you appreciate the aroma of this dish at its peak. My favorite mushrooms to use in the fricassee include blue foots, black trumpets, and hen-of-thewoods, but even if you use only cultivated mushrooms say, a mix of creminis and shiitakes--the result will be delicious.

For the Mushroom Fricassee

1/4 cup olive oil 2 medium shallots, thinly sliced 8 ounces (2 cups) mixed mushrooms, sliced or cut into pieces 1/2 cup chicken stock 1 tablespoon snipped fresh chives 1/2 teaspoon white truffle oil

For the Polenta

2 cups heavy cream 2 cups milk 11/2 teaspoons kosher salt 3 ounces cornmeal, coarse ground 1 tablespoon unsalted butter 2 tablespoons Parmigiano-Reggiano, freshly grated 1 teaspoon chopped fresh chives