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1
For the polenta: Place the polenta and water in a heavy-bottomed 2 1/2-quart saucepan and stir to combine.
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2
Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.
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3
Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about an hour.
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4
Whisk in the salt, pepper, butter, and Parmesan.
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5
Cover and keep warm.
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6
(The polenta may be transferred to a bowl, covered, and set over barely simmering water.
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7
If necessary, thin the polenta with hot water before serving.
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8
).
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9
For the ragout: While the polenta is cooking, pour the cream into a second 2 1/2-quart heavy-bottomed saucepan and simmer over low heat until it is thick and reduced by half, about 15 minutes.
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10
Whisk in the thyme, nutmeg, and Parmesan.
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11
Remove from the heat and set aside.
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12
Heat a large skillet over high heat, 2 minutes.
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13
Add the olive oil and swirl to coat.
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14
Add the cremini.
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15
Sear and toss intermittently until the mushrooms release their juices and begin to brown, about 3 minutes.
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16
Stir in the wild mushrooms, shallots, and garlic and continue to toss over high heat until the mushrooms are tender, 2 minutes.
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17
Stir in the salt and pepper.
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18
Add the reserved cream and parsley and stir to coat.
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19
Taste for seasoning.
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20
To serve: Scoop the polenta onto warm appetizer plates, leaving an indentation in the top.
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21
Spoon the mushroom ragout over.
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22
Serve immediately.
