| |
| Heat olive oil in a large saucepan over medium heat, add shallots and garlic, sauté until soft, approximately 3 minutes. Coarsely chop mushrooms and add to garlic and shallots. Sauté until soft, about 5 minutes. Transfer to bowl and set aside. Add stock and water to saucepan and bring to a low boil over medium high heat. Once boiling, whisk in cornmeal pouring in a steady slow stream. Continue stirring until smooth and reduce heat to low and simmer 15 min. Adding water as needed for consistency. When desired consistency is reached, add sautéed mushrooms and cheese. Mix well until cheese is melted. Finish with butter and salt and pepper to taste. Serve. As an added “gourmet” touch, drizzle with white truffle oil, if desired. |