Creamy Polenta with Fricassee of Truffled Mushrooms Recipe | Scott Conant

Ingredients

• 2 cups heavy cream
• 2 cups milk
• 1 1/2 teaspoons kosher salt
• 3 ounces cornmeal, preferably coarse ground (about 2/3 cup)
• 1 tablespoon unsalted butter
• 2 tablespoons freshly grated grana padano or Parmigiano-Reggiano
• 1 teaspoon chopped fresh chives, optional
• 1/4 cup olive oil
• 2 medium shallots, thinly sliced
• 8 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces (about 2 cups)
• Crushed red pepper
• 1/2 cup homemade chicken reduction, recipe follows, or purchased chicken reduction, diluted with water until a little thicker than chicken stock
• 1 tablespoon snipped fresh chives
• 1 teaspoon preserved truffles
• About 6 pounds chicken bones
• 3 to 4 tablespoons olive oil
• 2 stalks celery, coarsely chopped
• 1 carrot, coarsely chopped
• 1 clove garlic, coarsely chopped
• 1 medium onion, coarsely chopped
• 2 cups dry white wine
• 4 whole canned tomatoes (about 4 ounces), coarsely chopped
• 4 sprigs fresh rosemary, bruised with the dull side of a chef's knife