1 tablespoon olive oil
2 medium red peppers, cut into strips
2 medium sweet onions, cut into wedges
1 fennel bulb, thinly sliced; reserve fennel weed for garnish
3 cups sliced fresh crimini or button mushrooms
1 tablespoon coarsely chopped fresh garlic
1 tablespoon snipped fresh parsley
1 teaspoon coarse ground pepper
1 can (14 1/2 ounces) chicken broth
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta style cornmeal
1 container (8 ounces) Wisconsin mascarpone cheese
1 cup (3 ounces) shredded Wisconsin asiago cheese
Place water and salt in a 3 quart covered saucepan on low heat.
In large skillet, sauté peppers, fennel and onions in olive oil over medium high heat until vegetables are tender crisp, 4 to 5 minutes. Add mushrooms, garlic and spices. Sauté until mushrooms are browned. Reduce heat to medium; add chicken broth and simmer until polenta is ready.
Remove cover from water in saucepan and bring to full boil. Gradually add cornmeal; cook, stirring constantly, until mixture begins to bubble, 4 to 5 minutes. Reduce heat to medium low; stir until almost all the water is absorbed, 5 to 6 minutes. Cover and remove from heat. Stir in mascarpone and asiago. Spoon polenta-cheese mixture into shallow bowls. Place vegetable mixture over polenta. Garnish with fennel weed and shavings of asiago.