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Wild Mushroom Polenta

Water                                                          4 cups
Chicken stock                                               3 cups
Italian Yellow Cornmeal                             1 2/3cups
Small Diced Onion                                        1 /4 cup
Olive oil                                                          3tbls.
Domestic White Mushrooms (sliced)               1/3 cup
Peeled and Sliced Portabella Mushroom          1/3 cup 
Grated Parmesan Cheese!                             1/4 cup
Unsalted butter                                            1/4 stick
Salt and Pepper                                           To Taste

1- Warm a medium size sauce pot and add 3tbls olive oil
2- When oil is hot (will start to smoke) adds onions and let cook two minutes, Then add all sliced mushrooms season with salt and pepper and let cook two Minutes. 
3-Add all liquids (water and chicken stock), and let come to a rapid boil.
4- in a thin stream add cornmeal to rapidly boiling liquid, all the while using a wire whisk.
5- when all cornmeal has been incorporated begins to stir with a wooden spoon, continue to stir until polenta pulls from the sides of the pot.
6- Continue to stir while adding butter and parmesan cheese and take off the heat, either serve or poor onto a platter too cool and be cut later. 

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