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Mushroom Ragout:
Heat 2 tablespoons olive oil in a large pan and add chopped onion.
Cook over moderate heat until tender. Increase heat and cook mushrooms in 4 or 5 batches. Cook each batch until mushrooms are browned, then remove from pan and reserve.
Add remaining olive oil as needed. When all mushrooms are browned return them to the pan. Add tomatoes, vegetable broth, sherry, balsamic vinegar and tomato paste. Stir and bring to a boil. Reduce heat and cook for approximately 15 minutes. Stir in parsley and thyme. Season to taste with salt and pepper.
Polenta:
Place vegetable broth, cream, salt, nutmeg and pepper in a large pan and bring to a boil. Whisk in cornmeal to boiling water. Lower heat and cook for 5 minutes, stirring constantly. Add more broth if it is too dry. Stir in cheeses before serving. Correct seasonings.
Serve polenta and spoon Mushroom Ragout over.
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