Creamy White Polenta With Mushrooms

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4 1/2 cups water

1 cup coarse stone-ground white grits (preferably organic)

1/4 cup heavy cream

2 tablespoons finely grated Parmigiano-Reggiano

1 teaspoon salt

1/4 teaspoon black pepper

1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog

3 tablespoons extra-virgin olive oil

1 garlic clove, smashed

1/2 teaspoon salt

1/4 cup water

3 tablespoons cold unsalted butter

1 1/2 tablespoons fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley (we used chives)

1/2 cup mascarpone (though we used crème fraîche, and just a tad)

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