Polenta with Wild Mushrooms

• 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

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

olive oil, shiitake mushrooms, white mushrooms, chicken, meal, butter, parmesan, salt

Taken from www.foodnetwork.com/recipes/polenta-with-wild-mushrooms-recipe.html (may not work)