1. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35 minutes until golden and soft.

2. Bring water and milk to a boil in a large heavy-bottomed pot.

3. Slowly whisk in cornmeal, reduce heat, and simmer, stirring frequently for 40 minutes.

4. While the polenta cooks, heat olive oil in a skillet over medium-high heat.

5. Add sliced mushrooms, season with salt and pepper, and cook until browned and tender, about 10–12 minutes.

6. Add butter and thyme to the mushrooms at the end for extra flavor.

7. When polenta is creamy and thick, stir in roasted garlic cloves, Parmesan, cream, salt, and pepper.

8. Taste and adjust seasoning or texture with more milk if needed.

9. Spoon polenta into bowls and top with sautéed mushrooms.

10. Drizzle with extra olive oil or butter and garnish with more Parmesan if desired.