1cupsmall cremini mushroomscleaned, stemmed, and quartered
1/2cupassorted wild mushroomscleaned and, if large, sliced
2medium shallotsminced (2 tablespoons)
1small clove garlicminced (1 teaspoon)
1/2teaspoonfine sea salt
1/2teaspoonfreshly ground black pepper
1tablespoonfreshly chopped parsley
Instructions
Place the polenta and water in a heavy-bottomed 2 ½ quart saucepan (preferably one with fluted sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the grains are soft and hold their shape on a spoon, about an hour. Whisk in the salt, pepper, butter, and parmesan. Cover and keep warm. (The polenta may be transferred to a bowl, covered and set over barely simmering water. If necessary, thin the polenta with hot water before serving.)
While the polenta is cooking, pour the cream into a second heavy-bottomed saucepan and simmer over low heat until it is thick and reduced by half, about 15 minutes. Whisk in the thyme, nutmeg, and parmesan. Remove from the heat and set aside.
Heat a large skillet over high heat, 2 minutes. Add the olive oil and swirl to coat. Add the cremini mushrooms. Sear and stir intermittently until the mushrooms release their juices and begin to brown, about 3 minutes. Stir in the wild mushrooms, shallots and garlic and continue to sautée over high heat until the mushrooms are tender, 2 minutes. Stir in the salt and pepper. Add the reserved cream and parsley and stir to coat. Taste for seasoning.
To serve: Scoop the polenta onto warm appetizer plates, leaving an indentation on the top. Spoon the mushroom ragout over. Serve immediately.