Creamy Polenta with Grated Gruyère Cheese and Sautéed Mushrooms

Heat the milk in a large saucepan with salt and a sprig of thyme, let it steep for 15 minutes, then remove the sprig.

Pour the polenta in a steady stream while whisking, reduce the heat, and let it swell for 20 minutes, stirring regularly.

Wash and stem the mushrooms, and cut them in half. Peel the shallots and garlic, and chop them finely. Sauté them in a hot pan with a drizzle of olive oil for 1-2 minutes, then add the mushrooms and cook for 5 minutes over medium heat.

Finish the polenta by adding the remaining butter and grated Gruyère cheese. Season to your liking.

To finish, in a deep plate, place 2 generous spoons of polenta, arrange the mushrooms on top, and drizzle with a little olive oil. Serve immediately.