4 cups Water
3 cups Chicken stock
1 2/3 cups Italian Yellow Cornmeal
1 /4 cup Small Diced Onion
3tbls. Olive oil
1/3 cup Domestic White Mushrooms (sliced)
1/3 cup Peeled and Sliced Portabella Mushroom
1/4 cup Grated Parmesan Cheese
1/4 stick Unsalted Butter
Salt and Pepper to Taste

1- Warm a medium size sauce pot and add 3tbls olive oil.

2- When oil is hot (will start to smoke) adds onions and let cook two minutes.
Then add all sliced mushrooms season with salt and pepper and let cook two Minutes.

3- Add all liquids (water and chicken stock), and let come to a rapid boil.

4- In a thin stream add cornmeal to rapidly boiling liquid, all the while using a wire whisk.
5- When all the cornmeal has been incorporated, begin to stir with a wooden spoon, continue to stir until polenta pulls from the sides of the pot.

6- Continue to stir while adding butter and parmesan cheese and take off the heat, either serve or pour onto a platter too cool and be cut later.