Creamy Polenta with Mushroom Ragout

Instructions

1. Prepare the polenta
   In a large saucepan, bring the stock to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 25-30 minutes until thick and creamy.
2. Finish the polenta
   When the polenta is cooked, stir in 2 tablespoons of butter, the Parmesan cheese, and heavy cream. Season with salt and pepper to taste. Cover and keep warm while preparing the mushroom ragout.
3. Sauté the mushrooms
   In a large skillet over medium-high heat, melt the remaining tablespoon of butter. Add the mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking until golden, about 5-7 minutes total.
4. Build the ragout
   Add the shallots to the mushrooms and cook for 2 minutes until softened. Add the garlic and thyme and cook for another minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and cook until the liquid has reduced by half.
5. Finish the ragout
   Stir in the balsamic vinegar and season with salt and pepper. Let the mixture simmer for 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the fresh parsley.
6. Serve
   Spoon the creamy polenta onto plates, creating a slight well in the center. Top generously with the mushroom ragout. Garnish with additional Parmesan and fresh herbs if desired.