Instructions
- In a medium saucepan, combine Whole milk and Heavy cream. Bring to a simmer over medium heat.
- Whisk in Salt and White pepper. Slowly pour in Polenta, whisking constantly to prevent lumps. Reduce heat to low and cook for 40-45 minutes, stirring frequently, until the polenta is very thick and smooth.
- Remove from heat and stir in Parmesan cheese, Mascarpone cheese, and Butter until melted and well combined.
- Pour the polenta into a lightly greased 8x8 inch baking dish and spread evenly. Let cool completely, then refrigerate for at least 4 hours, or preferably overnight.
- Cut the chilled polenta into 8 equal-sized squares or rectangles.
- Combine Panko bread crumbs and Parmesan cheese in a shallow dish.
- Gently dredge each polenta square in the bread crumb mixture, ensuring it is fully coated.
- Prepare the Truffle Aioli: In a small bowl, whisk together Mayonnaise, Truffle oil, Garlic, and Lemon juice until well combined. Set aside.
- Heat about 1 inch of Grapeseed oil in a large skillet over medium-high heat.
- Carefully fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with Truffle Aioli.
