Bring to a boil the water, milk, a pinch of salt and butter. When the mixture reaches boil, pour in the polenta flour in a stream, mixing continuously. Cook for approximately 45 minutes. (The polenta will be cooked when it pulls off the sides). When the polenta is cooked, pour it into 4 shallow, lightly-buttered baking dishes into layers of approximately 1/2-inch high. Shake to set, and let cool in refrigerator covered with clear plastic wrap. In a deep pan, heat the cream. Add the 4 cups of fontina cheese and stir until the cheese is melted. In a deep buttered baking dish, set one layer of polenta. Then pour 1/3 of the fontina cheese mixture, sprinkle with Parmigiano-Reggiano. Follow with another layer of polenta, another layer of fontina cheese and so on until finished. Top off with remaining shavings of fontina and Parmigiano-Reggiano. Bake in a preheated oven at

425 degrees for 20 minutes. While the polenta is baking, clean, wash and drain the mushrooms well. Slice the garlic and cook until golden in 2 tablespoons of olive oil. Add the cleaned mushrooms, stir until all water evaporates (approximately 10 minutes). Add the wine; allow it to evaporate and then add the chicken stock. Let cook for 5 minutes, add parsley and cook an additional 2 to 3 minutes. Salt and pepper to taste. To serve, cut the polenta into rectangles with a spatula and pour the mushroom sauce over it. Sprinkle with parsley. This recipe yields 10 servings.

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