Oven 180c
Put milk into a large saucepan with the bay leaves & onion & bring to the boil.
Leave to infuse for about 5 minutes.
Remove bay leaves & onion.
Add polenta, and stirring constantly, bring to the boil, boiling for about 2 minutes.
Still stirring, simmer gently until thickened.
Add the olive oil, goats cheese & chopped herbs, & put into a dish to cool.
When cold turn polenta out onto a board & cut into triangles.
Tier alternate layers of polenta & mushrooms, pour cream over the top & bake for 15-20 minutes.
The polenta can be served with a green salad, on its own or as a side dish.