Sauteed Wild Mushrooms Over Creamy Cheesy Polenta

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3 tablespoons olive oil

2 sprigs fresh rosemary

1 tablespoon chopped shallots

1 cup shiitake mushrooms, stemmed and cut in 1/2

1 cup oyster mushrooms cut in 1/2

1/2 cup white wine

Salt and freshly ground black pepper

1 pinch crushed red pepper flakes

1/3 cup chopped parsley leaves, for garnish

4 tablespoons olive oil

1/2 cup chopped sweet onion

1 tablespoon chopped garlic

32 ounces chicken stock

1/4 cup chopped fresh oregano leaves

1/4 cup chopped fresh basil leaves

16 ounces instant polenta

1/2 pint heavy cream

1 cup grated fontina

1/4 cup grated Parmesan

2 tablespoons minced chives, for garnish

1/4 cup orange liqueur (recommended Grand Marnier)

1/4 cup lime juice

1/4 soy sauce

1/8 cup honey

3 tablespoons chili sauce

1/4 cup fresh chopped basil leaves

2 tablespoons minced ginger

2 tablespoons orange zest

1/8 cup minced chile peppers

1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)

1/2 cup chopped scallions, for garnish

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