cup Polenta flour
cup unsalted butter
cups shredded Gruyere
cup Dry White wine
cup plus a few more tbs milk
a large pot of salted boiling water cook the polenta according to instructions.
a good sized heavy duty sauce pan melt the butter on med. heat. Add the cheese,
white wine, and milk. Keep stirring on med. heat. Meanwhile dilute the corn
starch in the extra milk and add to the cheese mixture. Keep stirring until
everything is melted and amalgamated. If cheese is too thick add more wine or
milk until it reaches desired consistency.
the fonduta on the polenta and top with a drizzle of truffle oil and the
desired amount of truffle shavings.