In a large sauce pot, bring the water and heavy cream to a boil.
Stream in the polenta while whisking constantly.
Continue to whisk and cook until the polenta absorbs the liquid and becomes soft. This will take several minutes and vary based on brand and grind of polenta.
Add in 1 tablespoon of butter and continue to whisk.
Add in the mascarpone and whisk until incorporated.
Add in the grated Parmesan and whisk until melted.
Taste and add salt as desired.
Mushrooms
In a skillet, heat the remaining 2 tablespoons of butter with a tablespoon of olive oil.
Add the thyme and mushrooms and cook until the mushrooms are golden and crispy. Do not salt the mushrooms until they have finished cooking or they will not brown properly and get crisp.
For serving
Pour the polenta into a bowl and top with the thyme and mushrooms.
Add some cut up burrata cheese, fresh oregano leaves, and drizzle with olive oil.
Enjoy!
Notes
Polenta cooking times will vary. I used Bob's Red Mill Organic Polenta.