• ▢
  Soak the corn meal with water for at least 1 hour, preferably overnight.
  1 cup corn meal, 2½ cups water

Cooking the mushrooms

• ▢
  Slice mushrooms, dice garlic and shallots.
  227 grams sliced fresh mushrooms, 2 cloves fresh garlic, chopped, 1 medium fresh diced shallots
• ▢
  In a skillet, heat butter and olive oil.
  1 Tbsp butter, 1 Tbsp olive oil
• ▢
  Saute shallots and garlic until translucent.
  2 cloves fresh garlic, chopped, 1 medium fresh diced shallots
• ▢
  Add mushrooms and saute until golden brown.
  227 grams sliced fresh mushrooms
• ▢
  Sprinkle with mushroom bouillon and set aside, separating a few for the garnish.
  1 tsp mushroom bouillon

Cooking the cornmeal

• ▢
  Add water to a large saucepan and allow to boil on medium high heat.
  2½ cups water
• ▢
  Add mushroom bouillon and stir to dissolve.
  2½ tsp mushroom bouillon
• ▢
  Add the soaked polenta and remaining water into the saucepan.
• ▢
  Stir until thickened.
• ▢
  When the polenta reaches the consistency to your liking, add the mushroom mixture.
• ▢
  Before serving, add the butter and stir polenta to incorporate.
  2 Tbsp butter
• ▢
  Plate the polenta and garnish with the mushrooms that were set aside and the chives.
  1 tsp chopped chives
• ▢
  The polenta continues to thicken as it sits so serve immediately.