Wild Mushroom Ragout Over Creamy Polenta

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3/4 cup diced onions
• 1 tablespoon minced garlic
• 2 pounds wild mushrooms, cleaned, stemmed, and quartered
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh oregano leaves
• 1 cup canned petite diced tomatoes, with juices
• 1 tablespoon tomato paste
• 2 cups mushroom, chicken, or veal stock, or canned low-sodium chicken broth
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves
• Creamy Polenta
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh chives