Awesome little winter warmer dish! massive in flavour delicate to look at, Perfect dinner party starter!
Pour the chicken stock into a large heavy bottomed saucepan and bring to a gentle simmer, add in half the butter and stir until melted. Pour in the polenta and, using a whisk, keep the mixture moving, drop the stove to a low heat and cook out the polenta until it is super soft and no longer gritty, season to taste and add the grated Parmesan, stir in until fully incorporated adding more chicken stock if needed.
Place a frying pan onto a medium-high heat. Prep and clean your mushrooms, put a glug of oil into the hot pan and chuck in the prepped mushrooms and fry until golden and cooked, sprinkle in the picked thyme leaves and pour onto some kitchen paper to soak up any excess oil.
Divide up the polenta into 4 bowls and place the mushrooms on top, add a sprinkle of sea salt and some thyme leaves and serve