1. Bring water to a boil in a 3 quart saucepan add salt and slowly add the polenta, whisking while adding it to prevent clumping, reduce heat and continue stirring for approximately 5 minutes until really thick, stir in the butter and cheese until well combined.

2. Pour out onto a nonstick sprayed cookie sheet or a 9X13 glass casserole, smooth out with spatula, and act quickly because this solidifies very fast.
3. Set aside and let cool for one hour, while cooling make the artichoke & mushroom ragu

Artichoke & Mushroom Ragu

1. In a large pan over medium/high heat, add the olive oil, butter, onion & garlic and sauté for 3 minutes, stirring occasionally
   
2. Add the mushrooms and cook for another 5 minutes or until the mushroom have browned nicely
3. Pour the wine over the mushrooms deglazing the pan, stirring around and making sure to get any browned bits that may have stuck on the bottom of the pan
4. Add the artichoke hearts, pepper, salt, tarragon, thyme and cream and cook for 15 minutes or so until some of the liquid has reduced, add the zest and juice of the lemon.

5. To Serve:

6. Cut the polenta into wedges, I cut it into triangles, heat some olive oil in a pan and warm up the polenta for a few minutes on each side over medium heat
7. Arrange on a platter or individual plates and spoon the artichoke & mushroom ragu over that, sprinkle with parmesan cheese and chives and enjoy