Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

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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