Polenta with Wild Mushrooms

Instructions

1. Prepare the polenta
   In a large saucepan, bring the broth to a boil. Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes until the polenta is thick and creamy.
2. Sauté the mushrooms
   While the polenta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 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. Season with salt and pepper.
3. Add aromatics
   Reduce heat to medium, add the remaining tablespoon of olive oil to the skillet. Add shallots and sauté for 2 minutes until translucent. Add garlic and thyme, cooking for another minute until fragrant.
4. Deglaze the pan
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
5. Finish the polenta
   When the polenta is thick and creamy, stir in the butter, Parmigiano-Reggiano cheese, and heavy cream. Season with salt and pepper to taste. If the polenta becomes too thick, thin it with a little extra broth or water.
6. Serve
   Divide the creamy polenta among serving plates, creating a small well in the center. Spoon the wild mushroom mixture into the well and over the polenta. Garnish with additional grated Parmigiano-Reggiano and fresh thyme leaves if desired.