4 1/2 cups chicken stock
1 1/2 cups quick-cooking polenta, such as Bellino
4 ounces crumbled gorgonzola cheese
1/4 cup grated Parmesan
1/4 cup cream
4 tablespoons unsalted butter
1 ounce dried porcini mushrooms
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large portabella mushroom caps, sliced
Five 6-ounce filets
7 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
3 tablespoons all-purpose flour
1 1/2 cups Beringer Founders' Estate Zinfandel
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