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1.
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Preheat oven to 400 degrees F.
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2.
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In a small saucepan, heat the stock to boiling.
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Add the cornmeal in a thin stream, constantly whisking, until all of the cornmeal is incorporated and the mixture begins to thicken.
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Remove from the heat and stir, now using a wooden spoon, until the polenta sets into a paste.
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3.
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Stir in 1 tablespoon of the butter, the prepared pine nuts and olives.
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Cover and set aside.
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4.
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Clean the mushrooms and remove the stems and any gills.
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Reserve the stems for another use or add them to your freezer bag of stock vegetables.
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Coat the mushroom caps with olive oil and place them stem side up on a silicone mat lined baking sheet.
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Put one ball of Asiago in the bottom of each mushroom cap then fill the cap with polenta and bake for 25 minutes.
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5.
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While the mushrooms are baking, melt the remaining butter over medium-low heat in a large saute pan then add the shallots.
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Cook for 2 minutes to sweat them, then remove the shallots from the pan and reserve.
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6.
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Add the tomatoes into the pan, cut side down.
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Pierce the skin side with the point of a knife.
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Cook without disturbing them at all for 5 minutes.
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Turn over the tomatoes and sprinkle the cut sides with the salt, basil and pepper flakes.
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Cook for 3 minutes and then turn again to release more juices into the pan.
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7.
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Return the sweated shallots to the pan and stir in the Moscato.
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Cook for 2 minutes and then use a pair of tongs to remove the loosened skins from the tomatoes and discard them.
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Stir then cover the pan and remove from heat to keep warm.
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To serve, spoon a pool of sauce on the plate and place three mushrooms on top of the sauce.
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Drizzle a small amount of sauce on top of the mushrooms.
