Line an 8x8" square pan with foil. Spray all over with nonstick spray

In a big heavy saucepan, boil the water with a bit of salt

Quickly add the cornmeal and reduce the heat to low. Whisk constantly to prevent lumps

When mixture becomes creamy and thick, about 3-4 minutes, add the butter, cheese, salt and pepper and mix with a wooden spoon until the cheese has melted

Place polenta inside prepared pan and smooth the top with a spoon

Let the polenta cool in the fridge for an hour

In a large skillet over medium-low heat, heat the butter and olive oil

Add the garlic and saute for 1 minute

Add the mushrooms and thyme. Cook until the mushrooms have softened. About 4-5 minutes

Pour the wine and cook until the liquid has reduced significantly. About 3-4 minutes

Add salt and pepper

Add the heavy cream and stir until the mushrooms are creamy and the cream has reduced. 2-3 minutes

Preheat Oven to 375 Degrees Fahrenheit

Line a sheet pan with foil and spray non-stick spray

Remove cooled polenta from fridge

Cut into equal squares and place on the lined pan

Bake for 5 minutes on each side

Divide the mushroom mixture in between the squares

Sprinkle the cheese on top

Place sheet pan back in the oven and bake for 3 minutes or until cheese has melted

Enjoy!