Polenta with Wild Mushrooms & Gorgonzola Cheese

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup shallots, finely chopped
• 1 pound mixed fresh wild mushrooms, sliced
• 3/4 cup ruby Port
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter plus 3 tablespoons, at room temperature
• 4 cups water
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 1 cup crumbled gorgonzola cheese

Instructions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until translucent, roughly 2 minutes. Add the mushrooms and saute until the liquid evaporates and the mushrooms are brown and tender, roughly 6 minutes. Add the port and simmer until it reduces by one-third, about 1 minute. Add the chicken stock and simmer until the liquid is reduced by one-third, about 1 minute longer. Remove the skillet from the heat. Whisk in 2 tablespoons of butter and season with salt and pepper. Combine 4 cups of water, cornmeal and salt in a large pot and whisk to blend. Bring the mixture to a boil, whisking constantly. Add 3 tablespoons of butter and reduce the heat to medium-low and cook until the polenta is soft and thick, whisking frequently, roughly 15 minutes. Add the cheese and whisk until melted. Spoon the polenta into the serving bowl first, then the mushrooms on top.