Creamy Polenta With Portobello Mushrooms

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Washington Post

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Ingredients

1 cup chopped flat-leaf parsley

4 cloves garlic, chopped

1 medium shallot, chopped (about 2 tablespoons)

1/4 cup extra-virgin olive oil

Salt

Freshly ground black pepper

3 1/2 cups chicken stock (may substitute low-sodium chicken broth) or water

1 cup cornmeal (preferably stone-ground)

2 to 4 tablespoons unsalted butter

1/2 cup grated Gruyere , or Parmesan cheese, (about 2 ounces)

3 large or 4 medium portobello mushrooms, stemmed

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