Polenta ai Funghi Porcini

Ingredients

• 8 cups water
• 1 tablespoon coarse salt
• 2 1/2 cups coarsely ground polenta flour
• 4 ounces butter
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano
• 1 quart canola oil, for frying
• 1 tablespoon butter
• 1 tablespoon chopped fresh garlic
• 1/2 cup small diced fresh porcini mushrooms
• Salt and freshly ground black pepper
• 1/4 cup dry Marsala wine
• 1 tablespoon finely chopped Italian parsley leaves
• 2 cups heavy cream
• Shaved Parmigiano-Reggiano, for garnish

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