Polenta with Wild Mushrooms and Parmigiano Recipe

Ingredients

• 2½ cups water
• 1/2 teaspoon fine sea salt
• 1/2 cup white polenta (look for coarse ground cornmeal)
• extra-virgin olive oil, to finish
• grated Parmigiano-Reggiano, to finish
• 1/2 cup extra-virgin olive oil
• 1 cup chanterelle mushrooms, washed and torn in half
• 1 cup black trumpet mushrooms, washed and torn in half
• 1 cup cremini mushrooms, cut in quarters
• 1 tablespoon fine sea salt
• 1/2 medium yellow onion, minced
• 1 clove garlic, sliced
• 1 tablespoon minced rosemary
• 1 tablespoon minced thyme
• 5 sage leaves
• 1/4 cup sliced Italian parsley
• 1 cup Italian dry white wine (Soave works well)
• 2 tablespoons unsalted butter