Maine Scallops with Creamy Polenta and Mushrooms

Ingredients

• One pound Downeast Dayboat scallops
• 1-2 tablespoons olive oil, butter or coconut oil for searing
• 2 tablespoons butter, coconut oil or olive oil
• 12-16 ounces sliced mushrooms of any sort*
• One half of a small onion, finely chopped
• 1 clove garlic
• a splash of white wine
• 12 ounces (give or take) chicken or vegetable stock
• freshly grated nutmeg
• salt
• pepper
• 1 to 2 teaspoons cornstarch
• lemon wedges, if desired for garnish
• 1 tbs olive oil or butter for greasing the pan
• 2 tablespoons olive oil
• 1/2 teaspoon kosher or sea salt
• 3/4 cup finely chopped onion
• 2 cloves garlic, finely minced
• 1 quart chicken stock, augmented with 2 teaspoons chicken-flavored Better than Bouillon*
• 1 cup coarse ground cornmeal
• a few grinds of black pepper
• a pinch of freshly grated nutmeg (optional)
• 2-3 ounces cheddar cheese (may substitute Parmesan)