Truffle Polenta Recipe, Island Lake Lodge, BC

Picture of elk osso bucco

Keith Farkas, Head Chef at Island Lake Lodge in Fernie, BC, serves this super creamy polenta with his fork tender elk osso bucco. The addition of cheddar cheese and a bit of truffle oil just boosts the flavor profile even more.


Recipe courtesy of Keith Farkas, Head Chef, Island Lake Lodge.


Serves six

8 ounces corn meal

1 quart milk

8 ounces aged white cheddar, grated

12 ounces chicken stock

3 ounces cream

6 Tbs. unsalted butter

3 teas. truffle oil

In a wide heavy bottom sauce pot, bring the milk to a boil. Add the cornmeal and reduce meat to minimum. Whisk continuously until very thick. Add the chicken stock and stir consistently for approximately 40 minutes.

Add the cheese and stir for 5 more minutes.

Add butter and seasoning and stir 5 additional minutes. The polenta should be the consistency of light mashed potatoes.

Set aside until ready to serve.

Note: you can make the polenta a day ahead and chill. If so, cornmeal and refrigerate. The next day, add the cream and cook stirring for 5 minutes; then add the butter and seasoning and cook stirring for 5 minutes.

Also check out Chef Keith’s recipe for his rich and delicious elk osso bucco.

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at

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