Wild Mushroom Polenta Bowls

Name: Wild Mushroom Polenta Bowls
Cuisine: European, Italian, Mediterranean
Ingredients: 4 1/2 cups vegetable stock, bone broth or water; 1 cup polenta (corn grits); 2 tablespoons unsalted butter; 1/2 cup freshly grated cheese (we used a local parmesan style cheese but any hard, salty cheese will work); salt and pepper to taste; 1 1/2 pounds mixed wild mushrooms, cut into 1 inch pieces; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 6 garlic cloves, smashed; 1/4 cup extra virgin olive oil; salt and pepper