Wild Mushroom Fricassee Over Polenta

Ingredients

• 3 cups chicken stock
• 1 cup quick cook polenta, found in Italian foods or specialty foods aisles
• 2 tablespoons butter
• 1 /4 cup grated Romano or Parmigiano
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 4 portobello mushroom caps, halved then thinly sliced
• 16 fresh shiitake mushrooms, coarsely chopped
• Coarse salt and black pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup beef stock or broth
• 2 scallions, thinly sliced on an angle

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