Make Polenta

1. In a large pot, bring milk, water, salt and pepper to just below a boil over high heat
2. Slowly whisk in polenta until fully incorporated 
3. Reduce heat to low and continue to cook 35-40 minutes, stirring constantly (be careful - it may start to splatter as it thickens)
4. When polenta is fully cooked, stir in butter, Pecorino, olive oil and chopped herbs
5. Keep warm until serving

Chill Polenta

1. Coat a 9" x 13" straight-edged cookie sheet with nonstick cooking spray
2. Pour the polenta onto pan and smooth with spatula
3. Top with with plastic wrap or parchment paper, pressing against the polenta
4. Place another pan of similar size on top to weigh down parchment paper. Chill in refrigerator overnight to set

Make Lemon-Truffle Mayonnaise

1. In a medium bowl, whisk together all ingredients
2. Cover and chill overnight (for best flavor)

Cut & Fry

1. Heat 8 cups canola oil in a heavy-bottomed stock pot to between 360º - 375º. If using a home fryer, heat oil accoring to manufacturer's directions
2. Turn chilled polenta onto cutting board. Cut into 3½" x ¾" fries
3. Line fries in fryer basket, or in a heat-proof, flat-bottomed colander (that will fit into pot of oil), leaving room between each fry
4. Lower basket or colander into oil, and fry 1-1½ minutes, or until golden-brown
5. Transfer to a paper towel-lined plate to absorb excess oil
6. Toss fries with grated Pecorino Romano cheese and a drizzle of truffle oil before serving
7. Plate with chilled Lemon-Truffle Mayo