Creamy Polenta with Wild Mushroom Ragout

Instructions

1. Prepare the mushrooms
   Clean mushrooms with a damp cloth and slice into even pieces. Set aside the most attractive pieces for garnish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes until they begin to brown, then stir occasionally until golden, about 5-7 minutes.
2. Create the ragout base
   Reduce heat to medium, add shallots and cook until translucent, about 2 minutes. Add garlic and thyme, cooking for another minute until fragrant. Season with salt and pepper. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer until wine is reduced by half, about 3 minutes.
3. Finish the mushroom ragout
   Add heavy cream to the mushroom mixture and simmer gently until slightly thickened, about 5 minutes. Taste and adjust seasoning if needed. Keep warm on very low heat while preparing the polenta, stirring occasionally.
4. Cook the polenta
   In a large, heavy-bottomed saucepan, bring the broth to a boil. Slowly whisk in the polenta in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently with a wooden spoon, until the polenta is thick and pulls away from the sides of the pan, about 25-30 minutes.
5. Finish the polenta
   Remove polenta from heat and stir in the butter and grated Parmigiano-Reggiano cheese until melted and incorporated. Season with salt and pepper to taste. The polenta should have a smooth, creamy consistency.
6. Serve
   Spoon the creamy polenta onto warmed plates, creating a well in the center. Ladle the mushroom ragout into the well. Garnish with the reserved attractive mushroom pieces, a sprinkle of fresh parsley, additional grated cheese if desired, and a drizzle of remaining olive oil.