Pumpkin Polenta with Chantrelle Mushrooms and Asiago Crust

1 Cup Polenta
½ can prepared pumpkin
2 tsp. Freshly ground nutmeg
1 Tablespoon Mild Paprika
½ cup large chantrelle mushrooms – cut into large pieces
2 Tablespoons European Butter (find a butter with 80% or more butterfat – you’ll use less and get better flavor)
2 Cups vegetable stock
1 cup Grated Asiago cheese
Sea Salt and pepper to taste

Prepare the polenta by boiling the vegetable stock and adding the polenta. Add the nutmeg and salt and pepper to taste. Cook until done. Add the pumpkin and stir until smooth. Add the mushrooms. Add the butter. Add more seasoning if needed. Place into individual ramekins or dishes and generously sprinkle with Asiago cheese. Bake in 350F oven for 30-40 minutes or until cheese is brown and bubbly on top. Serve hot.