Bring stock to a boil over high heat in a large saucepan. Whisking constantly, add the polenta in a thin stream. Whisk until the polenta comes to a simmer, then reduce the heat to medium/low.
Season with Kosher salt and pepper and gently simmer, stirring frequently with a wooden spoon, until the polenta no longer tastes grainy, about 45 minutes. Stir in butter and adjust the seasoning.
While the polenta is cooking, prepare the mushrooms:
Place a large saute pan over medium heat. Once preheated, add olive oil and allow to heat.
Place a test mushroom in the pan. If it sizzles, add more mushrooms, being careful not to overcrowd the pan. You can do this in two batches. Add a sprinkle of Kosher salt to the mushrooms to help draw out more of their moisture.
Raise the heat slightly and allow the mushrooms to become brown and crisp all over, turning them every so often. This should take around 5-7 minutes total.
Combine garlic, shallot, and herbs and add them to the pan, lowering the heat.
Allow the aromatics to cook for 1 minute, taking care not to let them burn. Finish with Kosher salt and fresh ground pepper to taste. If working in two batches, repeat steps one through six.
In a medium pot, cook the Trentino Sauce until warmed through. Add mushrooms and coat with sauce.
Place polenta in serving dishes and top with tomato & mushroom mixture.
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