Preparation

Heat 1 tablespoon of the oil in a 12” HexClad Hyrbid Pan. Add half of the polenta rounds and cook, turning halfway through, until light golden and crisp on the outside, about 4 to 6 minutes total. Transfer rounds to a platter, arranging them in a single layer. Repeat with another tablespoon of oil and remaining polenta rounds.

Wipe skillet out with paper towels and return to medium-high heat. Add remaining tablespoon oil, mushrooms, and butter and cook, stirring occasionally, until mushrooms are tender and light golden, about 5 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute. 

Reduce heat to medium. Pour in cream and add thyme. Continue to cook, stirring, until sauce is thickened, about 2 minutes. Stir in chestnuts, parmesan, and nutmeg and simmer, just until warmed. Season with salt and pepper. Spoon mushroom mixture over crisped polenta rounds, sprinkle with chives, and serve.