Polenta with mushroom topping
Bring 2 cups (total) chicken stock and water to boil, salted.
Slowly whisk in one half cup of polenta; keep stirring about 20 minutes until thick and it pulls away from the sides of the pan.
Heat some oil and butter in pan.
Saute shallot, mushrooms (portobello work well), and sliced fennel. Add S&P. Add some white wine to keep moist- cook through. Stir in 2 T. tomato paste.
Scoop polenta onto plates; top with shredded parmesan and then with mushroom mixture.