Creamy Polenta With Wild Mushroom Ragout

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2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

4 shallots, finely chopped

2 garlic cloves, minced

1/4 pound chanterelle mushrooms, cleaned and halved

1/2 pound oyster mushrooms, trimmed and halved

1/4 pound shiitake mushrooms, stems discarded, caps thickly sliced

Salt and freshly ground pepper

1 cup rich chicken stock (see Note)

2 large thyme sprigs

2 cups whole milk

2 cups chicken stock or low-sodium broth

1 cup instant polenta (about 7 ounces)

1/2 cup heavy cream

1 tablespoon mascarpone cheese

1/2 teaspoon finely chopped rosemary

1/2 teaspoon finely chopped thyme

1/2 teaspoon finely chopped flat-leaf parsley

1/2 teaspoon finely chopped marjoram

1 tablespoon freshly grated Parmesan cheese, plus more for serving

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