This was SO good! I have always wanted to try a creamy polenta but didn't know what to mix in or top it with. Figuring that cheese was a pretty good bet, I chose mushrooms to continue with a "hearty" theme of the dish.
I used corn meal and chicken stock: 1 cup to 1 quart. Boil the chicken stock and slowly pour and quickly whisk in the corn meal. Once it is incorporated, lower the heat and cover the pot, simmering for about 40 minutes.
Saute the mushrooms and grate the cheese. Once the polenta is cooked, top with the mushrooms and shredded cheese. Enjoy!