How to Prepare: Bring water and salt to a boil. In a separate saute pan, heat the oil and 2 Tbsp butter. Add the mushrooms and ham. Saute until softened. Remove from head and set aside. Once water is boiling, slowly add the cornmeal in three or four batches. Stir constantly. Once all the cornmeal is added, reduce heat to simmer and stir regularly for 10 minutes. Stir in the mushroom and ham mixture and thyme. Continue to stir while simmering for an additional 5 - 10 minutes. Have a large cutting board or heat safe work surface lined with parchment paper. Pour the polenta onto the parchment paper and roll into a log shape. Let cool slightly. Remove the parchment paper and slice (with a serrated knife) into disk shape portions. Top with a bit of butter and grated parmesan cheese. Enjoy.
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