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1
Butter a 9-by-13-inch baking dish.
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2
In a medium saucepan, bring the chicken stock to a boil.
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3
Gradually whisk in the polenta until smooth.
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4
Cook over moderately low heat, stirring often with a wooden spoon, until the polenta pulls away from the side of the pan, about 15 minutes.
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5
Remove from the heat and beat in the Roquefort, butter and parsley.
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6
Season with salt and pepper.
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7
Pour the polenta into the prepared baking dish and smooth the top.
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8
Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
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9
In a small skillet, toast the pumpkin seeds over moderate heat until lightly browned, about 4 minutes.
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10
Transfer the seeds to a plate to cool completely.
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11
Melt the butter in a large enameled cast-iron casserole.
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12
Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
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13
Add all of the mushrooms and season with salt and pepper.
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14
Cook over moderately high heat until the mushroom liquid has evaporated and the mushrooms are lightly browned, about 8 minutes.
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15
Add the sage and wine and cook until the liquid has reduced by half, about 2 minutes.
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16
Add the stock and simmer for 2 minutes, then add the cream and simmer until slightly thickened, about 2 minutes longer.
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17
Season with salt and pepper and stir in the parsley.
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18
Remove from the heat and keep warm.
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19
Preheat the oven to 350.
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20
Cut the polenta crosswise into 8 strips.
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21
Heat 1 tablespoon of the olive oil in a large nonstick skillet.
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22
Add 4 of the polenta strips and cook over moderate heat until browned on the bottom, about 3 minutes.
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23
Using a long spatula, carefully turn the polenta and brown on the other side.
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24
Transfer the polenta to a baking sheet and keep warm in the oven while you heat the remaining 1 tablespoon of olive oil and brown the remaining strips.
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25
Set a polenta strip on each plate and spoon the mushrooms over the top.
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26
Sprinkle with the pumpkin seeds and serve.
