Creamy Polenta with Mushrooms and Asiago

1. Place the water or chicken stock and salt in a saucepan over high heat. Whisk in the cornmeal and bring to a boil.

2. Reduce the heat to low and continue to cook, stirring frequently with the whisk, until thick and creamy. Polenta is done when a thin film forms on the bottom of the pot and it is no longer coarse to the taste, about 25 minutes.

3. Remove from the heat and stir in the butter and Asiago cheese.

4. Season with salt and pepper and keep warm.

5. To prepare the mushrooms, heat a large sauté pan over medium-high heat. Add the butter and olive oil, and sauté the mushrooms, stirring occasionally, until all of their water has evaporated and they are deeply caramelized.

6. Stir in the garlic and shallot and continue to cook for an additional minute or until aromatic.

7. Deglaze with the Marsala, and reduce until the pan is dry. Stir in the oregano, and season with salt and pepper to taste.

8. When you are ready to serve, pour the polenta out onto a platter and top with the mushrooms. Sprinkle with the shaved Asiago cheese.

NOTE: If using instant cornmeal, cut the cooking time in half.