• In a large saucepan over high heat, bring 4 cups low-sodium chicken broth to a boil. Slowly pour in 1 cup polenta, whisking constantly to prevent clumping.
• Reduce heat to a simmer. Use a wooden spoon to stir almost constantly, adding more 0.9 tablespoons olive oil as needed if mixture becomes too dry. Refer to polenta package for cook times.
• Once polenta is cooked and creamy, add ½ cup grated Parmesan cheese, 4 tablespoons unsalted butter, salt and pepper.

Mushrooms

• Clean 8 ounces mushrooms with a small brush or damp paper towel - do not rinse under water.
• Cut off and discard woody stems from mushrooms. Slice mushrooms into ¼ inch thick pieces.
• Heat 1.05 tablespoons olive oil in a skillet over medium heat. Cook 1 shallot and 1 bulb fennel in hot oil until lightly browned, about 3-5 minutes. Add 1 large clove garlic and cook until fragrant, about another minute. Transfer to a bowl and set aside.
• In the same skillet, heat 1.05 tablespoons olive oil. Add half of the mushrooms to the 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.
• Place mushrooms and fennel mixture back in pan and add 4 tablespoons dry white wine to pan. Use wooden spoon to scrape up any browned bits inside of the pan. Once wine is mostly absorbed, add ¼ cup low sodium chicken broth and bring to a simmer over medium heat. Add 2 tablespoons unsalted butter and whisk quickly to combine liquids.

Serving

• Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then garnish with 1 handful basil leaves and grated fresh Pecorino Romano cheese. Serve immediately or place in oven to keep warm.