Heat butter and olive oil over medium heat in a deep, cast iron skillet. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 2 minutes more.

Working in batches, add the mushrooms to the pan and sauté until thoroughly browned. Repeat until all of the mushrooms are amber in color but not cooked through.

Cram all of the mushrooms into the skillet, sprinkle with salt and add the wine. Using butcher's twine, gather the sprigs of thyme together to form a bundle. Add the thyme to the pot. Bring the wine to a boil and reduce the heat to low. Cover the pot and let simmer for 30 minutes.

Remove the cover and increase the heat to medium. Cook until the liquid in the pot is reduced by half, about five minutes.

Remove the pot from the heat, cover and set aside until ready to serve.

Whisk the water, polenta, oil, salt and bay leaves together in a large saucepan. Place the pan over medium-high heat. While whisking constantly, cook until the mixture becomes homogeneous and thickens, about ten minutes.

Switch to a wooden spoon and reduce the heat to medium-low. There should be just a few bubbles breaking the surface of the polenta. Continue to cook the polenta, stirring frequently, until glossy and smooth. The polenta should readily pull away from the sides of the pot when stirred if ready. This should take about 10-15 minutes.

Remove them polenta from the heat and stir in the mozzarella, butter and parmesan.

Transfer the polenta to a platter and top with the braised mushroom. Garnish with micro greens and parmesan curls, if desired.