1 In a heavy-based saucepan, bring the chicken stock, milk, cream, garlic, mushrooms, thyme, bay leaf, rosemary and shallot to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and infuse for 1 hour.
2 Strain the infused stock through a fine sieve into a clean saucepan and bring back to the boil. Reduce the heat so the stock just simmers.
3 Pour in the polenta in a steady stream. Stir vigorously to prevent lumps from forming. Continue to stir while cooking over low heat for 10-12 minutes. The polenta will come away from the sides of the saucepan when it’s cooked. Add a little more stock or milk to the polenta to make it softer.