Bring the chicken stock and 1 cup of the black trumpets to a boil. Season lightly with salt and pepper. Puree the stock and trumpets, then return to the pan and add the polenta, whisking to prevent lumps from forming. Cook the polenta, stirring occasionally until it thickens, switch from the whisk to a wooden spoon after the mixture begins to thicken so you don't kill your arm. When the polenta is thickened, and is completely cooked (which can take up to 2 hours depending on the grind of your corn) whisk in 2 tablespoon butter, season it lightly to taste with salt and pepper and set aside until needed.
To cook the peas and shallots, trim the ends off of each shallot and peel. Heat a saute pan with 2 tsbp of the butter and gently brown the shallots, seasoning with salt and pepper. Cover the shallots and cook on low-medium heat for 10 minutes, or until the shallots are soft and tender. If the pan starts to get to dark, add a couple tablespoons of water to the pan to prevent burning. When the shallots are tender, add the peas to the pan and cook, covered for 5 minutes or until tender adding a little water or stock if you have it to keep them moist and prevent burning.
To serve, divide the polenta evenly between 6 preheated bowls. Top each pile of polenta with some of the peas and shallots, then ladle on as much of the trumpet sauce as your conscious will allow. Grate some cheese over each dish if using and serve immediately.
Notes
I added some peas and small gray shallots to make vegetarian entree here, but any type of green vegetable will make you feel less guilty for eating something like this