Parmesan Polenta with Mushroom Ragout

Parmesan Polenta:

• 4 cups (1 litre) low sodium vegetable stock
• 1 cup polenta (cornmeal / grits)
• 1/3 cup whole milk
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Mushroom Ragout:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium shallot, thinly sliced
• 2 medium garlic cloves, minced
• 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
• 4 cups (around 400 grams) coarsely chopped mushrooms, such as crimini, button, oyster, or shiitake
• 1/2 cup dry white wine
• 1/4 cup heavy cream (liquid whipping cream)
• 1/4 cup roughly chopped fresh parsley leaves and tender stems
• 1/2-1 tsp kosher salt
• 1/2 tsp ground black pepper