White Polenta with Wild Mushrooms and Robiola Cheese

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 ½ pounds assorted mushrooms, such as chanterelles, shiitake, oysters and creminis, stems trimmed, shiitake stemmed and large mushrooms quartered

Kosher salt and freshly ground pepper

6 ½ cups milk

3 garlic cloves, minced

1 ½ cups fine white cornmeal

5 ounces aged Robiola cheese, rind removed, cheese cut into ¼-inch-thick slices

Directions at foodandwine.com

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