For the ragout:
Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 – 10 minutes depending on how much heat you have on.
Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don’t let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm.
To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan.
You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.