Meanwhile bring 4 cups of water and ½ teaspoon of salt to boil in a large saucepan. Whisk in polenta and return to a simmer; continue to cook, whisking steadily until sputtery thick, just a couple of minutes. Whisk in a scant ¾ cup of the goat cheese.
Divide the polenta among 4 shallow bowls, top with a portion of the mushroom- onion mix and sprinkle with a portion of the remaining crumbled goat cheese. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/mushroom-and-caramelized-onion-polenta-with-goat-cheese/