Mushrooms with Polenta

Ingredients

• For the mushrooms: 1 tablespoon olive oil
• 1 tablespoon butter
• 11 ounces of mushrooms, sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary
• 2 garlic cloves, diced
• 1 tablespoon truffle oil
• salt
• pepper For the polenta: 4 cups of water
• 1 ½ cups of instant cornmeal
• 2 ounces of butter
• 1 cup parmesan
• 1 ounce Cheddar, diced (for the topping)
• 1 ounce of low moisture mozzarella, diced (for the topping)
• 1 ounce of parmesan, grated (for the topping)
• 1 tablespoon fresh thyme, chopped (for garnishing)