Polenta Bites with Caramelized Mushrooms

Polenta

 * 3 cups heavy cream
 * 2 cups chicken stock or low sodium chicken broth or vegetable broth
 * 1 teaspoon gray salt
 * ½ teaspoon fresh ground nutmeg
 * 1 cup polenta
 * 1 cup freshly grated Parmesan cheese
 * freshly grated Parmesan cheese, garnish (optional)

Mushrooms

 * 3 tablespoons extra-virgin olive oil
 * ½ 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
 * ¾ cup dry white wine
 * 2 tablespoons chopped fresh Italian parsley

Polenta

 * 1) In a medium, heavy pot over high heat bring cream, stock, salt and nutmeg to a boil.
 * 2) Add polenta gradually, whisking constantly.
 * 3) When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
 * 4) Cook stirring often, until thick, smooth and creamy,about 15 minutes.
 * 5) Add Parmesan and stir.
 * 6) Keep warm over low heat, stirring occasionally.
 * 7) If polenta gets dry as it sits, stir in ¼ cup of warm stock or cream.

Mushrooms

 * 1) In medium skillet over high heat, heat olive oil.
 * 2) When oil is hot, sprinkle in mushrooms in a single layer.
 * 3) DO NOT STIR THEM!
 * 4) Let them sizzle until they have caramelized on the bottom, 2 minutes.
 * 5) When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
 * 6) Continue to cook with out stirring for 5 minutes.
 * 7) Season again, with salt and pepper to taste.
 * 8) Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
 * 9) Continue to cook until garlic turns brown.
 * 10) Do not burn the garlic!
 * 11) Add the thyme and cook for 10 seconds.
 * 12) Add lemon juice and wine.
 * 13) Cook until the mushrooms are glazed with the sauce.
 * 14) Add parsley then stir and remove from heat.
 * 15) Place 1 tablespoon of warm polenta onto a spoon.
 * 16) Place ½ teaspoon of mushroom mixture on the polenta.
 * 17) Garnish with a sprinkle of Parmesan.
 * 18) Serve at once.