Chicken and Mushrooms with Taleggio Polenta

Ingredients

• 3 cups chicken stock
• 1 cup stone-ground cornmeal
• Salt
• pepper
• Freshly grated or ground nutmeg
• 5 – 6 ounces ripe Taleggio cheese
• 1 2-oz. package dried porcini mushrooms
• 1 cup chicken stock
• 2 tablespoons olive oil
• 8 boneless, skinless chicken thighs
• 2 tablespoons butter
• 3/4 pound cremini mushrooms, sliced
• 2 large shallots, halved and thinly sliced
• 1 rib celery with leafy top, finely chopped
• 4 cloves garlic, sliced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 rounded tbsp. tomato paste (a fat squirt from a tube)
• 1 cup dry white wine
• 1/2 cup flat-leaf parsley, chopped