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1
Polenta: Generously butter 13x9x1- inch baking sheet.
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2
Bring milk, broth, and bay leaf to simmer in heavy medium saucepan.
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3
Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop.
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4
Discard bay leaf.
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5
Bring liquid to boil.
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6
Gradually add polenta, whisking constantly until smooth.
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7
Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes.
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8
Stir in Comte cheese and butter.
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9
Season to taste with salt and pepper.
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10
Transfer polenta to prepared 13x9x1-inch baking sheet.
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11
Using wet hands, press polenta evenly over sheet to edges.
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12
Chill until firm, at least 3 hours.
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13
Cut polenta into 20 squares.
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14
DO AHEAD Can be made 1 day ahead.
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15
Cover and refrigerate.
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16
Mushroom ragout: Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat.
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17
Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes.
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18
Add shallots and balsamic vinegar; saute until tender, about 2 minutes.
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19
Season lightly to taste with salt and pepper.
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20
DO AHEAD Can be made 1 day ahead.
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21
Cover and refrigerate.
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22
Rewarm mushrooms in large skillet over medium-high heat until heated through.
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23
Add broth and simmer 1 minute.
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24
Stir in creme fraiche and half of parsley.
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25
Season mushroom ragout to taste with salt and pepper.
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26
Remove from heat; cover to keep warm.
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27
Meanwhile, preheat oven to 300F Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat.
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28
Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side.
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29
Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
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30
Arrange 2 polenta squares on each plate.
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31
Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.
