Creamy Polenta with Balsamic Jus and Wild Mushrooms | Signature Kitchen Suite (SKS)

Ingredients

• 3 cups light chicken broth
• 2 cups heavy cream
• 1 cup polenta
• 3 tablespoons butter
• ½ cup freshly grated Parmesan and Fontina cheeses
• Gray salt and freshly ground black pepper, to taste
• Pinch freshly grated nutmeg
• 1 ½ pounds assorted wild mushrooms, brushed clean and halved
• ¼ cup extra virgin olive oil
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped thyme
• 2 tablespoons finely chopped flat-leaf Italian parsley
• 2 tablespoons sherry vinegar
• 1 pint balsamic vinegar
• 1 chopped shallot
• 2 quarts stock
• 6 peppercorns
• 2 bay leaves
• ½ stick sweet butter