Creamy Polenta With Portobello Mushrooms

6 to 8 servings

Francois Dionot uses less cornmeal than the usual cornmeal-to-liquid ratio to ensure that the polenta is creamy -- almost running off the spoon -- rather than sticky or heavy. He serves this dish as a first course; it also can be a side dish.

The mushrooms can be roasted up to one day ahead and spread with the parsley paste. Cover and refrigerate the mushrooms, then bake at 400 degrees for 8 to 10 minutes or until heated through. If serving with seafood, substitute clam juice for the chicken stock.

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)