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1
Bring the water and salt to a boil in a large heavy stockpot.
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2
Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly.
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3
Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps.
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4
Return the pot to the stove and bring to low simmer.
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5
Continue cooking for about 40 minutes, stirring constantly.
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6
Polenta will be done when it cleanly pulls away from the sides of the pot.
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7
Stir in the butter, heavy cream and cheese.
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8
Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch).
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9
Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
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10
Sauce:
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11
In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste.
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12
Cook without stirring until the water from the mushrooms has been released and has evaporated.
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13
Add the Marsala wine, and parsley and begin stirring with a wooden spoon.
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14
Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency.
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15
Remove from the heat and keep covered.
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16
Set aside.
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17
Heat the canola oil over high heat in a large deep pot or a deep-fryer.
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18
Meanwhile, slice the cooled polenta into desired size and shape.
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19
Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
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20
Arrange the polenta on serving plates and spoon the desired amount of sauce over the top.
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21
Garnish with the shaved Parmigiano-Reggiano and serve immediately.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
