Wild Mushroom Fricassee over Polenta

• 3 cups chicken broth
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 14 cup grated romano cheese or 14 cup parmigiano-reggiano cheese
• salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 portabella mushroom caps, halved and thinly sliced
• 16 fresh shiitake mushrooms, coarsely chopped
• coarse salt
• 2 tablespoons balsamic vinegar
• 12 cup beef stock
• 2 scallions, thinly sliced at an angle

1. Bring chicken broth to a boil in a covered saucepan.
2. Meanwhile, heat a large skillet over medium-high heat; add in oil and butter.
3. When the butter melts, add mushrooms and season with salt and pepper; cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender.
4. Add in vinegar; stir to coat; the vinegar will cook away in about 1 minute.
5. Add in beef broth and scallions; toss to combine.
6. Stir polenta into boiling chicken broth until it masses; stir in butter and cheese and season with salt to taste.
7. Serve polenta topped with Mushroom Fricassee.

chicken broth, polenta, butter, romano cheese, salt, fresh ground black pepper, extra virgin olive oil, butter, portabella mushroom caps, shiitake mushrooms, salt, balsamic vinegar, beef stock, scallions

Taken from www.food.com/recipe/wild-mushroom-fricassee-over-polenta-223376 (may not work)