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White Polenta With Wild Mushrooms And Robiola Cheese

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4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 1/2 pounds assorted mushrooms, such as chanterelles, shiitake, oysters and creminis, stems trimmed, shiitake stemmed and large mushrooms quartered

Kosher salt and freshly ground pepper

6 1/2 cups milk

3 garlic cloves, minced

1 1/2 cups fine white cornmeal

5 ounces aged Robiola cheese, rind removed, cheese cut into 1/4-inch-thick slices

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