Ingredients

• 2 tablespoons olive oil
• 1/2 pound shiitake mushrooms, sliced
• 1/4 pound white mushrooms, trimmed and sliced
• 4 1/2 cups chicken stock or water
• 1 cup coarse corn meal
• 2 tablespoons butter
• 1/2 cup grated Parmesan
• Salt and pepper

Instructions

1. Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.