For Polenta

Cup of Yum
1. Line an 8x8" square pan with foil. Spray all over with nonstick spray
2. In a big heavy saucepan, boil the water with a bit of salt
3. Quickly add the cornmeal and reduce the heat to low. Whisk constantly to prevent lumps
4. When mixture becomes creamy and thick, about 3-4 minutes, add the butter, cheese, salt and pepper and mix with a wooden spoon until the cheese has melted
5. Place polenta inside prepared pan and smooth the top with a spoon
6. Let the polenta cool in the fridge for an hour

For Mushroom Ragu

1. In a large skillet over medium-low heat, heat the butter and olive oil
2. Add the garlic and saute for 1 minute
3. Add the mushrooms and thyme. Cook until the mushrooms have softened. About 4-5 minutes
4. Pour the wine and cook until the liquid has reduced significantly. About 3-4 minutes
5. Add salt and pepper
6. Add the heavy cream and stir until the mushrooms are creamy and the cream has reduced. 2-3 minutes

Assembly

1. Preheat Oven to 375 Degrees Fahrenheit
2. Line a sheet pan with foil and spray non-stick spray
3. Remove cooled polenta from fridge
4. Cut into equal squares and place on the lined pan
5. Bake for 5 minutes on each side
6. Divide the mushroom mixture in between the squares
7. Sprinkle the cheese on top
8. Place sheet pan back in the oven and bake for 3 minutes or until cheese has melted
9. Enjoy!