Herbed Mushroom and Creamy Polenta Bowls

1. Simmer the Polenta Base

1. In a medium saucepan, combine the vegetable broth, whole milk, water, and 1/2 teaspoon of salt. Bring the liquid to a gentle boil over medium-high heat.
2. Reduce the heat to medium-low. While whisking continuously to prevent lumps, gradually pour in the polenta in a steady, slow stream.
3. Switch to a wooden spoon or heatproof spatula. Cook the polenta, stirring frequently, until it thickens and turns tender and creamy—about 18 to 22 minutes. If the mixture bubbles too vigorously or tightens up early, reduce the heat to low and stir in a splash of warm water.

2. Sear the Mushrooms

1. While the polenta cooks, set a large skillet over medium-high heat and add the olive oil along with 1 tablespoon of the butter.
2. Once the butter is melted and foaming, add the sliced mushrooms in an even layer. Let them cook undisturbed for 3 to 4 minutes so they develop a deep golden-brown crust.
3. Stir the mushrooms and continue cooking for another 3 minutes until tender and browned all over.
4. Stir in the minced garlic and fresh thyme. Cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic. Season generously with a pinch of salt and cracked black pepper, then pull the skillet off the heat.

3. Finish and Assemble

1. Remove the polenta from the heat. Fold in the remaining 2 tablespoons of butter and the grated Parmesan until completely melted and glossy. Taste and adjust seasoning with extra salt or black pepper if needed.
2. Spoon generous mounds of the soft, creamy polenta into warm shallow bowls.
3. Spoon the warm, savory mushrooms and any pan juices directly over the center. Finish with a scatter of fresh parsley and serve immediately.