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Preheat your oven to 375°F (190°C).
Boil vegetable broth in a saucepan. Once boiling, whisk in the polenta, stirring continuously for 5–7 minutes until it thickens and becomes creamy.
Sauté diced onion in a skillet with olive oil over medium heat until translucent. Then, add minced garlic and cook for 1 more minute.
Incorporate sliced mushrooms, dried thyme, salt, and black pepper. Sauté until the mushrooms are tender, about 8-10 minutes.
Combine the cooked polenta with the sautéed mushroom mixture, stirring well until everything is incorporated.
Mix in half each of the mozzarella and Parmesan cheese, stirring until melted and creamy.
Spread the mixture evenly into a greased 9x13 inch baking dish.
Sprinkle the remaining mozzarella and Parmesan cheese on top.
Bake for 20-25 minutes or until the cheese is golden brown and bubbly.
Cool for a few minutes before serving, then garnish with fresh parsley.