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Preheat the oven to 450°F.
Bring milk, garlic, pepper and salt to a boil over medium heat.
Slowly whisk in cornmeal, stirring occasionally for about 10 minutes.
Transfer to a small sheet pan and smooth with a spatula. Set aside to cool.
Toss mushrooms with truffle oil, salt and pepper on a large sheet pan.
Roast until tender, 15-20 minutes.
Use a 2-inch round cookie cutter to cut polenta into rounds.
Sear both sides in a hot pan over high heat for 1 minute.
Arrange polenta rounds on a platter and top each with roasted mushrooms.
Grate cheese over tops.
Garnish with basil and balsamic glaze. Serve at room temperature.