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. www.islandlakecatskiing.com/
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.