When I was growing up in Petaluma most of my classmates (like a few of my relatives) were of Italian descent. I loved their ravioli and sauces. My favorite that always had me hinting to stay for dinner was polenta with mushroom and chicken poured over it. My father who also loved polenta bought my mother a special polenta pot. It was a tall sloped copper pot that was only used for cooking polenta. Lucky me!!...I have the pot. This recipe is for polenta that is much richer than basic polenta. The cream and cheese and onions add much more depth to the dish. The mushroom gravy is best made with fresh porcini which we are lucky to find locally. I like to make this as a side dish with roasted chicken.

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