Parmesan Polenta with Mushroom Ragout

Parmesan Polenta:

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

Mushroom Ragout:

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