In a medium-size saucepot, bring 3 cups chicken broth to a rolling boil over high heat. Turn the heat down to medium and pour in the polenta, whisking constantly. Turn the heat down to low and let the mixture simmer. Be careful; it might splatter if it's too hot. Add the milk and continue cooking, until mixture begins to thicken in about 8 minutes.

Add the cheese, butter, and thyme, stirring well. The polenta should have the consistency of porridge. If the mixture is too thick, add some broth to thin it out to desired consistency. If too thin, whisk in more polenta and cook longer. Remove from heat and cover to keep warm.

In a large saute pan, heat the olive oil over medium heat. Add the dice onion and saute gently. Turn heat to low. When the onion is translucent, add the wild mushrooms, stirring continually. Incorporate the garlic and shallots, and cook gently for several minutes allowing the flavors to merge. (Do not burn the garlic or shallots!) Season with salt and pepper to taste. Remove from heat.

Spoon polenta onto warm plates and top with pan-roasted mushroom mix. Drizzle pumpkin seed oil over the plate as desired. Garnish with herbs or baby greens for presentation.