In a 2-3 qt pot or Dutch oven, add olive oil over medium-high heat. When shimmery, add onions, reduce heat to medium, and stir for 5-7 minutes. Stir in the garlic and cook for an additional 5 minutes or so. When the aromatics have softened and the bottom of the pan begins to brown with fond, add the chicken stock and scrape the bottom.

Bring the broth to a boil over high, then add the polenta, whisking constantly, to avoid clumping, for about 3 minutes, before turning heat to low. Simmer, stirring every 8 minutes or so, until polenta is cooked to your desired texture—we prefer a bit al dente (soft with a hint of firmness in the center of the grain). The cook time will vary with the grind of your polenta. Courser grinds will take longer, up to 45 minutes, while a finer grind may only take 20 minutes or so. Remove from heat, stir in the milk, cheeses, and butter, and taste for salt. Cover and keep warm.

In a small saucepan, add butter over medium-high heat. Once fully melted, 2-3 minutes, add the sage leaves and reduce heat to medium. Stir frequently to avoid burning the milk solids on the bottom—the top layer of the butter will foam when it’s almost done. Once the leaves are crisp and the butter browned, remove from the heat and stir in the salt, pepper, and Parmesan cheese. Taste to adjust seasonings.

Plate your polenta in a pasta dish or shallow bowl, top with a generous amount of mushrooms, and drizzle with the browned butter, crispy sage leaves, and savory Parmesan.