In a skillet, heat the butter over medium heat. Once the butter has melted and started to foam, add the shallots and garlic and cook for one minute, stirring occasionally. Add the mushrooms, rosemary and tarragon; season with salt and pepper. Cook, stirring occasionally, for a couple minutes. Add the red wine and cook for an additional 10-15 minutes, or until the majority of the liquid has evaporated. Taste for seasoning and, if necessary, season with a little salt and pepper.

To prepare the polenta, bring the 6 cups of water to a boil in a large saucepan. Once it reaches a boil, slowly whisk in the corn meal. Reduce heat to a simmer and cook for 12 minutes, making sure to stir frequently. Remove from heat, sprinkle parmesan and whisk in the butter and creme fraîche.

To serve, plate the polenta and top with mushrooms and shallots. Sprinkle some chopped tarragon on top.