1) In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
2) Add the salt, and whisk the cream and milk until quite frothy.
3) Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes.
4) Reduce the heat to very low, cover the pan, and cook the polenta, switch to a wooden spoon and stir every 5 minutes or so, until the cornmeal is completely cooked and quite tender, about 2 1/2 to 3 1/2 hours. It may seem very thin initially, but it will gradually thicken.
5) As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
6) Prepare the Fricassee of Truffled Mushrooms while polenta is cooking. In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges.
7) Add the mushrooms and cook until the liquid is released.
Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half.
1) Stir the butter, the Grana Padano and the chives into the polenta. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.
2) Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and drizzle a little of the preserved truffles over the mushrooms. Be careful not to cook the truffles more than a few seconds, because the flavor dissipates quickly. Spoon
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