To make polenta, bring broth to a boil in a large pot over medium heat. Slowly whisk in polenta. Reduce heat to low and whisk polenta until thickened, about 5 minutes. Cover the pot and continue to cook, stirring every 10 minutes to prevent sticking, for 30 minutes. Stir in olive oil or butter and Parmesan cheese.
When polenta is nearly cooked, prepare mushrooms. Heat olive oil or butter in a medium skillet over medium high heat. Stir in mushrooms and season with sea salt, pepper, and thyme. Saute mushrooms for 10 to 12 minutes, or until tender. Divide polenta between bowls and top with mushrooms. Garnish with additional Parmesan cheese and fresh thyme. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.