Polenta Ai Funghi Porcini

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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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