Polenta is a staple of Northern Italian food, and this preparation with butter, garlic, and cheese is a favorite in Lake Como. The velvety texture and nutty flavor make it an irresistible side dish for any rich meat. And, since no Italian chef would ever throw food away, the leftover polenta can be chilled, sliced, and fried the next day for a new spin on the original dish.

Melt butter in large saucepan over medium-low heat. Add garlic and sage and cook for 3 to 4 minutes. Remove from pan and reserve.

Pour water and salt into saucepan. Stir in cornmeal, and bring mixture to a boil. Add oil and reduce heat to medium. Continue cooking, stirring constantly, for 30 minutes until polenta thickens. Add reserved butter mixture as well as cheeses and stir continuously until cheese is incorporated. Shave black or white truffles on top, depending upon the season. Season with fleur de del and serve immediately.