Creamy Polenta With Porcini Gravy

• 1 cup Giusto's organic polenta
• 1 cup diced yellow onion
• 2 1/2 cups chicken stock
• 1 cup heavy cream
• 6 tbs butter (3 plus 3)
• 1 cup grated gruyere' cheese
• 1 tbs minced garlic
• 2 cups mushrooms, Porcini and white mushrooms that are medium chopped.

1. In a polenta pot or heavy bottomed pot melt 3 tbs butter.
2. Saute' the onions and garlic until translucent.
3. Add 2 1/2 cups chicken stock and bring to a boil.
4. Slowly add the polenta, stirring with a wooden spoon continually.
5. Lower heat and continue to stir. Add 1 cup heavy cream and stir continually.
6. When the polenta is cooked it will start to pull away from the sides of the pot.
7. Add the gruyere' cheese and stir.
8. To make the gravy: melt 3 tbs butter and when melted add 2 cups mushrooms (porcini and white mushrooms that are medium chopped) Then add a little water or chicken broth and cook until a little reduced. Salt and Pepper to taste.
9. Spoon polenta onto a plate and put a little mushroom gravy on top of the polenta

polenta, yellow onion, chicken stock, heavy cream, butter, grated gruyere, garlic, mushrooms

Taken from food52.com/recipes/1994-creamy-polenta-with-porcini-gravy (may not work)