Polenta with mushroom topping
my creation

Make polenta:

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.

Make topping:

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.

Serves two.