Instructions

1. Once you have all of your ingredients prepped add the water and chicken stock to a small pot.  Add the mushrooms stems to the pot and place the pot over high heat.
2. Add the coppa ham to a pan over medium high heat and cook until the ham starts to crisp up.  Once the coppa is done remove it from the pan and set aside.
3. By now the water for the polenta should be boiling.  Remove the mushrooms stems pot of water and chicken stock and stir in polenta.  Lower heat to low and cover.
4. Lower heat to medium and add the butter to the pan.
5. Add mushrooms to pan and cook for 4-5 minutes; stirring occasionally.  Remove mushrooms from the pans and set aside with the coppa.
6. Add shallot and garlic to the pan and brown for 2-3 minutes.  Add chicken stock, rosemary, and sage to the pan and reduce heat to low.
7. Once the polenta has finished cooking (15-20 minutes) stir in the butter, garlic, black pepper, and parmesan cheese to the polenta.
8. Remove the sprigs of rosemary and sage from the pan and increase heat to medium.  Add mushrooms, coppa, and a bit of chopped sage to the pan to incorporate all the ingredients together.
9. To serve spoon polenta into a bowl and top with mushrooms.