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1
Put the milk and stock in a medium sauce pan and bring to a boil.
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2
When the mixture is boiling, turn off the heat and add the bay leaf. Let soak for about 30 minutes (to get maximum flavor from the bay leaf).
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3
Bring the mixture back to a simmer, and pour the polenta in, whisking constantly.
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4
Stir until the polenta has thickened to the consistency of a thick oatmeal (5-10 minutes).
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5
Stir in the butter, parmesan, salt, and pepper.
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6
Butter two 5 inch round baking dishes, or one 9 inch baking dish.
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7
Pour the polenta into the baking dish(es) and let chill in the refrigerator for 1 hour.
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8
When you are ready to make the crispy polenta (after you've prepared the mushroom salad), choose a skillet large enough to hold all the polenta. Heat enough butter or oil to cover the bottom of the skillet over medium high heat.
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9
Loosen the polenta in the baking dish by running a knife along the sides, then hold the dish upside down over your skillet and gently wiggle the polenta out.
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10
Cover the polenta with a large pot lid to prevent splattering.
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11
Cook until the bottom of the polenta is crispy and golden brown (about 5 minutes).
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12
Flip the polenta and cook the other side in the same way/
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13
In a medium bowl, make a vinaigrette by whisking together the olive oil, lemon juice, mustard, and salt and pepper.
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14
Toss the arugula and parmesan with the dressing and set aside.
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15
In a skillet large enough to hold all the mushrooms without crowding them, melt the butter over medium heat.
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16
Add the mushrooms, garlic, and thyme.
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17
Cook until the mushrooms have started to brown and the excess water has evaporated (about 10 minutes).
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18
Remove the sprigs of thyme and discard. Season the mushrooms with salt and pepper.
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19
Plate the polenta topped with the dressed arugula. Put the mushrooms over the arugula and garnish with a dollop of creme fraiche.
