Kosher salt & freshly ground black pepper to taste
In medium saucepan, add milk and 2 cups chicken broth. Bring to a boil.
Gradually add polenta, whisking constantly to prevent lumps from forming.
Reduce heat and cook until polenta is very thick.
Remove from heat and add Pecorino Romano.
Whisk in ½ cup of Mascarpone.
Season with salt and pepper.
Mushroom mixture: Melt butter and olive oil in sauté pan. Add mushrooms and sauté until browned. Add shallots, sauté another minute, and season with salt and pepper. Add ¼ cup of chicken broth and heat for 2 minutes. Stir in remaining Mascarpone, truffle oil, and parsley.
Arrange polenta on a platter, top with mushroom mixture, sprinkle with Parmesan, and serve.