shallots 1 ea. finely minced
clarified butter 1T
whole milk 1 pint
heavy cream 1 pint
chicken stock 1 C
polenta 1 C
truffle peelings 1T
white truffle oil 1 tsp
parmesan Reggiano � C grated
fresh corn 2 ears grilled, kernels removed
1)Add shallots and clarified butter to a sauce pan over low heat and sweat the shallots.
2)Add the milk, cream, and chicken stock. Bring to a boil.
3)Slowly stir in the polenta and reduce to a simmer.
4)Add the truffle peelings.
5)Cook until polenta is tender. The consistency should be very soft. Almost like a very thick sauce. If more liquid is needed add additional chicken stock.
6)Fold in the white truffle oil, parmesan, grilled corn, and butter until incorporated.
7)Transfer to a 1/3 pan, cover with butter paper, and hold on the steam table for service.
Courtesy of Central Park Fusion Cuisine