Prep: 1. Soak mushrooms in warm water for 20 minutes. Drain and reserve water. 2. Mince shallots and garlic cloves. Make: 1. In a Dutch oven, melt butter over medium high heat. Saute the shallots and garlic until translucent. 2. Add broth and mushroom water; bring to boil. 3. Whisk in corn meal until well blended. 4. Simmer, stirring frequently, for 25 minutes, until soft and thick. 5. Stir in the salt, pepper, mushroom and cheese. 6. Remove from heat and serve immediately.
You can also use chicken or beef broth for a richer flavor. Fresh mushrooms also work well.