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Bring 3 3/4 cups water, 14 cup heavy cream and
1 teaspoon kosher salt to a boil; whisk in 3/4
cup instant polenta. Reduce the heat to medium;
cook, stirring occasionally, until creamy, 10
minutes. Stir in 1 cup grated fontina. Saute 12
ounces sliced mixed mushrooms and 2 teaspoons
chopped rosemary in butter until tender, 6
minutes; stir in 1/4 cup heavy cream and season
with salt and pepper. Cook until thickened;
toss with chopped parsley. Serve over the
polenta.
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