BROILED POLENTA WITH MUSHROOMS AND PARMA HAM

Preparation Method :

• Heat the water in a saucepan to a gentle simmer. Add the polenta and beat well for1-2 minutes until it is a smooth paste.
• Turn the heat down and continue to cook the polenta until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top; it needs to cook in this way for 6-8 minutes.
• When the polenta is thick and cooked, add half of the butter and season with salt and pepper.
• Mix well. Place the polenta on a cutting board, roll out to 1 inch thick and leave to set for 5 minutes.
• Melt the remaining butter in a saucepan with the oil. Add the garlic, mushrooms, and thyme.
• Saute for 10 minutes with the wine, to keep them moist. Season.
• Cut the polenta into wedges. Cook on a preheated griddle pan for 5 minutes each side.
• Serve with the Parma ham draped over and mushrooms spooned over to one side.