Name: Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
Yield: Makes 10 first-course
Ingredients: 2 cups whole milk; 2 cups low-salt chicken broth; 1 bay leaf; 1 cup polenta (coarse cornmeal)*; 1/2 cup (packed) coarsely grated Comté cheese; 2 tablespoons (1/4 stick) butter; 3 tablespoons butter, divided; 4 tablespoons extra-virgin olive oil, divided; 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced; 1/4 cup finely chopped shallots; 2 teaspoons balsamic vinegar; 1/4 cup low-salt chicken broth; 1/3 cup crème fraîche or whipping cream; 1/3 cup chopped fresh parsley, divided; 1/3 cup (packed) coarsely grated Comté cheese

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