Polenta

1. In a large saucepan, bring chicken broth to a boil.
2. Slowly pour in polenta, whisking constantly to prevent clumping.
3. Reduce heat to a simmer. Use a wooden spoon to stir almost constantly. Add more broth as needed if mixture becomes too dried out. Refer to polenta packaging for cook times.
4. Once polenta is cooked and creamy, add cheese, butter, salt and pepper.

Mushrooms

1. Clean mushrooms with a small brush or damp paper towel – no not rinse off.
2. Cut off stems from mushrooms. Slice mushrooms into 1/4 inch thick pieces.
3. In a large skillet, heat 1 tablespoon olive oil. Cook shallot and fennel, until lightly browned, abut 3-5 minutes. Add garlic and cook until fragrant, about another minute. Place in bowl and set aside.
4. In same pan, heat 1 tablespoon olive oil. Add about half the mushrooms to pan in a single layer. Season generously with salt and pepper. Sauté mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with fennel and set aside. Repeat with remaining mushrooms.
5. Place mushrooms and fennel mixture back in pan and add wine to pan. Use wooden spoon to scrape any browned bits off bottom of pan. Once wine has mostly absorbed, add chicken broth and bring to a simmer. Add butter and whisk quickly to combine liquids.

Serving

1. Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then tears of fresh basil and grate fresh Pecorino Romano cheese on top. Serve immediately or place in oven to keep warm.