In a frying pan heat the olive oil, 1 tablespoon butter and saute the shallots for 3 minutes. Add the morels and cook for 3 more
minutes. Set aside. In a thick bottom saucepan heat the milk, slowly so as not to scald it. Slowly pour in the polenta whisking constantly with a wire
whisk. Sprinkle the chile pepper into the mixture and cook until it becomes thick and bubbles, 20-25 minutes. Pour the mushroom mixture and stir well,
remove from the heat. Pour the mixture into a buttered bread pan and refrigerate for one hour. The polenta will set up rather firmly. Cut the polenta
into slices one inch thick and place on a non-stick baking dish. Melt the remaining butter and drizzle on top of the polenta, then sprinkle with romano
cheese. Bake for 15-20 minutes at 375.
