Creamy White Polenta with Roasted Portobello Mushrooms, Truffle Oil, and Parmigiano Reggiano

6 – 8 cups of water
2 cups Moretti White Polenta
1 cup heavy cream3 tb butter
3 tb grated Parmigiano Reggiano
Kosher salt and pepper to taste

In a large sauce pan bring water to boil. Slowly whisk in two cups of Moretti White Polenta, and continue to whisk for approximately 5 minutes.If the consistency is too thin, slowly add more polenta until the mixture has the consistency of cream of wheat, or wallpaper paste. cook for an additional 15 minutes, whisking frequently. Add cream, butter, cheese, salt and pepper. Whisk another 3 minutes. Keep warm until ready to serve.

5 – 6 large Portobello mushrooms (tops only)
1/2 cup olive oil
1 tsp chopped garlic
1 tb fresh thyme
2 ounces Parmigiano Reggiano
1 tb truffle oil
Kosher salt and pepper to taste

In a large bowl mix mushroom tops, thyme, salt, pepper, garlic and olive oil. Mix well. Place on baking sheet and cook at 475 degrees for about 10 minutes, until mushrooms are dark brown and slightly soft. When mushrooms are cool enough to handle, slice thinly retaining the juices. Keep mushrooms in the juices until ready to serve.

To Plate: Spoon creamy polenta into individual shallow, oven-proof plates. Top with sliced mushrooms, drizzling a small amount of the juice. Place beneath broiler for about 4 minutes, or until polenta forms a thin crust. Remove from oven and sprinkle with truffle oils and shavings of Parmigiano Reggiano. Garnish with fresh thyme.