Polenta ai Funghi Porcini

Name: Polenta ai Funghi Porcini
Ingredients: 8 cups water; 1 tablespoon coarse salt; 2 1/2 cups coarsely ground polenta flour; 4 ounces butter; 1 cup heavy cream; 1 cup grated Parmigiano-Reggiano; 1 quart canola oil, for frying; 1 tablespoon butter; 1 tablespoon chopped fresh garlic; 1/2 cup small diced fresh porcini mushrooms; Salt and freshly ground black pepper; 1/4 cup dry Marsala wine; 1 tablespoon finely chopped Italian parsley leaves; 2 cups heavy cream; Shaved Parmigiano-Reggiano, for garnish