FOR the polenta: in a medium pot bring stock and sundried tomatoes to a boil. Slowly pour in the cornmeal while whisking. Reduce heat, cover with a lid, and simmer for 20 minutes, whisking
often, every 3-5 minutes. Be careful as polenta may bubble when being stirred.
WHILE polenta is cooking, heat a large pot and add canola oil. Sauté onions and garlic until golden. Add mushrooms, salt, and pepper and cook until browned.
DEGLAZE mushrooms with wine and simmer until liquid has reduced. Add cream and cooked lentils and simmer until cream thickens. Add parmesan cheese and fresh thyme. Season with salt and pepper.
WHEN polenta is ready, stir in butter. Portion into serving bowls and top with prepared mushroom lentil ragout. Garnish with parmesan, black pepper, and fresh thyme leaves.