Polenta Bites with Caramelized Mushrooms

Ingredients
Mushrooms
 * 3 	cups heavy cream
 * 2 	cups chicken stock or low sodium chicken broth or vegetable broth
 * 1 	teaspoon gray salt
 * 1/2 	teaspoon fresh ground nutmeg
 * 1 	cup polenta
 * 1 	cup freshly grated parmesan cheese
 * freshly grated parmesan cheese, garnish (optional)
 * 3 	tablespoons extra-virgin olive oil
 * 1/2 	lb cremini mushrooms or button mushrooms, cut into quarters
 * finely ground salt
 * freshly ground coarse black pepper
 * 2 	tablespoons unsalted butter or unsalted margarine or extra-virgin olive oil
 * 1 	tablespoon minced garlic
 * 2 	tablespoons minced shallots
 * 1 	teaspoon chopped fresh thyme leaves
 * 2 	tablespoons fresh squeezed lemon juice
 * 3/4 	cup dry white wine
 * 2 	tablespoons chopped fresh Italian parsley

Directions

 * 1) Cooking the Polenta:.
 * 2) In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
 * 3) Add polents gradually, whisking constantly.
 * 4) When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
 * 5) Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
 * 6) Add Parmesan and stir.
 * 7) Keep warm over low heat, stirring occasionally.
 * 8) If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
 * 9) To Prepare Mushrooms:.
 * 10) In medium skillet over high heat, heat olive oil.
 * 11) When oil is hot, sprinkle in mushrooms in a single layer.
 * 12) DO NOT STIR THEM!
 * 13) Let them sizzle until they have caramelized on the bottom, 2 minutes.
 * 14) When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
 * 15) Continue to cook with out stirring for 5 minutes.
 * 16) Season again, with salt & pepper to taste.
 * 17) Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
 * 18) Continue to cook until garlic turns brown.
 * 19) DO NOT BURN THE GARLIC!
 * 20) Add the thyme and cook for 10 seconds.
 * 21) Add lemon juice and wine.
 * 22) Cook until the mushrooms are glazed with the sauce.
 * 23) Add parsley then stir and remove from heat.
 * 24) Place 1 tablespoon of warm polenta onto a spoon.
 * 25) Place 1/2 teaspoon of mushroom mixture on the polenta.
 * 26) Garnish with a sprinkle of Parmesan.
 * 27) Serve at once.